Shrimp over Giant Couscous in Cherry Tomato Sauce
with Greek-style cheese, lemon & Romano pepper
Lemons not only add a fresh touch and some bright colour to your dish - they also help support your digestion!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
75 g
Giant couscous
(Contains: Tarwe May be present: Ei, Mosterd, Soja, Lupine)
80 g
Shrimp
(Contains: Schaaldieren)
½ piece
Onion
½ can
Tinned cherry tomatoes
½ piece
Romano pepper
½ piece
Lemon
5 g
Fresh flat leaf parsley
(May be present: Selderij)
25 g
Greek-style cheese
(Contains: Melk (inclusief lactose))
½ sachet(s)
Sicilian-style herb mix
1.5 teaspoon
Ground paprika
Not included in your delivery
¼ piece
Low sodium vegetable stock cube
1 teaspoon
Balsamic vinegar
1 teaspoon
Sugar
1 tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
- Cook the giant couscous for 12 - 14 minutes, covered, then drain and set aside.
- Meanwhile, chop the onion and cut the Romano pepper into strips.
Did you know... as well as vitamin C, Romano peppers are also high in vitamin E. This antioxidant is also found in sunflower oil, wholegrain products, nuts, seeds and green vegetables.
- Heat half of the olive oil in a deep frying pan over medium-high heat. Fry the onion and Romano pepper for 4 - 6 minutes, then deglaze with the balsamic vinegar.
- Add the sugar and the cherry tomatoes, then bring to a boil and allow to simmer until futher use.
- Season to taste with salt and pepper.
- Finely chop the parsley.
- Quarter the lemon.
- Heat the rest of the olive oil in a frying pan over medium-high heat. Fry the shrimp with the paprika for 2 - 3 minutes.
- Squeeze a quarter lemon per person directly into the shrimp, then stir in half of the parsley. Season to taste with salt and pepper.
- Transfer the giant couscous to the tomato sauce, then add the Sicilian spices. Mix well to combine and season with salt and pepper.
- Serve the giant couscous on deep plates.
- Top with the shrimp and crumble over the Greek-style cheese.
- Garnish with the rest of the parsley and serve with the rest of the lemon wedges.
