Shrimp, Chorizo & Feta with Supergreen Couscous
with minted spinach pesto, lemon & bell pepperCalories
:
623 kcalProtein
:
36.7g proteinTotal
:
30 minutesDifficulty
:
MediumCalorie Smart
Extra Veggies
-30% carbs
High Protein
Allergens:
- Melk (inclusief lactose)
- Tarwe
- Gluten
- Schaaldieren
- Soja
- May contain traces of allergens
- Selderij
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Garlic
½ piece
Red onion
1 piece
Bell pepper
30 g
Diced chorizo
(Contains: Melk (inclusief lactose))
40 g
Wholewheat couscous
(Contains: Tarwe, Gluten May be present: Soja)
5 g
Fresh mint
(May be present: Selderij)
50 g
Spinach
120 g
Shrimp
(Contains: Schaaldieren)
¼ piece
Lemon
25 g
Feta
(Contains: Melk (inclusief lactose))
Not included in your delivery
75 milliliters
Low sodium chicken stock
½ tablespoon
Olive oil
1 tablespoon
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2605 kJ
Calories623 kcal
Fat34.3 g
Saturated Fat10.5 g
Carbohydrate36.3 g
Sugar11.5 g
Dietary Fiber11.9 g
Protein36.7 g
Salt2.9 g
Potassium907.6 mg
Calcium88.1 mg
Iron1.9 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.
Cooking Steps
1
- Prepare the stock in a salad bowl. Add the couscous, then cover and allow to stand for 10 minutes.
- Slice the onion into half-rings and crush or mince the garlic.
- Cut the bell pepper into strips.
- Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the onion, the bell pepper and the chorizo for 6 - 7 minutes.
Did you know... the bell pepper in this recipe contains niacin, a vitamin that supports your nervous system.
2
- Pull the mint leaves off of the stems.
- Transfer half each of the spinach and the mint to a tall container.
- Add the extra virgin olive oil and a quarter of the garlic, then use an immersion blender to process until smooth.
- Taste, then season with salt and pepper as needed.
3
- Pat the shrimp dry with kitchen paper and transfer to the frying pan.
- Add the rest of the garlic and fry for 3 minutes, or until the shrimp are done.
- Cut the lemon into 6 wedges and finely chop the rest of the mint.
- Transfer the pesto to the couscous, then squeeze 1 lemon wedge per person into the bowl and mix well to combine.
4
- Serve the rest of the spinach on plates, topped with the couscous and everything from the frying pan.
- Crumble over the cheese and garnish with the rest of the mint.
- Serve with any remaining lemon wedges.
