Shrimp over Giant Couscous in Cherry Tomato Sauce

Name: Shrimp over Giant Couscous in Cherry Tomato Sauce with Greek-style cheese, lemon & Romano pepper
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 150 g Giant couscous; 160 g Shrimp; 1 piece Onion; 1 can Tinned cherry tomatoes; 1 piece Romano pepper; 1 piece Lemon; 10 g Fresh flat leaf parsley; 50 g Greek-style cheese; 1 sachet(s) Sicilian-style herb mix; 3 teaspoon Ground paprika; ½ piece Low sodium vegetable stock cube; 2 teaspoon Balsamic vinegar; 2 teaspoon Sugar; 2 tablespoon Olive oil; to taste Salt and pepper

with Greek-style cheese, lemon & Romano pepper

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Lemons not only add a fresh touch and some bright colour to your dish - they also help support your digestion!

Tags:

Calorie Smart

•Extra Veggies

Allergens:

Tarwe

•Schaaldieren

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

75 g

Giant couscous

80 g

Shrimp

½ piece

Onion

½ can

Tinned cherry tomatoes

½ piece

Romano pepper

½ piece

Lemon

5 g

Fresh flat leaf parsley

25 g

Greek-style cheese

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

Energy (kJ)2658 kJ

Calories635 kcal

Fat20.1 g

Saturated Fat6.8 g

Carbohydrate79.3 g

Sugar23.3 g

Dietary Fiber10.8 g

Protein29.8 g

Salt2.1 g

Potassium135.9 mg

Calcium20.5 mg

Iron0.2 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan with Lid

•Casserole

•Tall-Sided Pan

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.