Mediterranean Shrimp Couscous
with basil crème & sundried tomatoes
We've pre-cut the Italian vegetable mix for you. This means you can put this delicious meal on the table in just 20 minutes!
Tags:
Calorie Smart
•Extra Veggies
Allergens:
Gluten
•Tarwe
•Schaaldieren
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Total25 minutes
Cooking Time25 minutes
DifficultyMedium
Ingredients
Serving amount
1 piece
Garlic
½ sachet(s)
Dried oregano
75 g
Wholewheat couscous
(Contains: Gluten, Tarwe May be present: Mosterd, Soja, Lupine)
1.5 piece
Tomato
10 milliliters
Basil crème
80 g
Shrimp
(Contains: Schaaldieren)
20 g
Sundried tomatoes
½ piece
Romano pepper
½ piece
Courgette
½ sachet(s)
Sicilian-style herb mix
Not included in your delivery
1 teaspoon
Balsamic vinegar
175 milliliters
Low sodium vegetable stock
1 tablespoon
[Plant-based] butter
½ tablespoon
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2630 kJ
Calories629 kcal
Fat26.6 g
Saturated Fat10.5 g
Carbohydrate67.6 g
Sugar13.3 g
Dietary Fiber11.9 g
Protein25.2 g
Salt2.2 g
Potassium697.4 mg
Calcium51.3 mg
Iron1.5 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
•Wok or sautépan with lid
•Bowl
•Tall-Sided Pan
•Paper Towel
Cooking Steps
1
- Dice the Romano pepper and courgette into 1cm cubes.
- Crush or mince the garlic.
- Prepare the stock.
2
- Melt a knob of butter in a wok or frying pan over medium-high heat.
- Fry the Romano Pepper and courgette with the oregano and half of the garlic for 5 - 6 minutes.
- Remove from the heat and add the couscous, the Sicilian-style herbs and the stock, then cover with the lid.
- Set aside for 10 minutes.
3
- Dice the tomato and finely chop the sundried tomatoes.
- In a bowl, combine the basil crème with the balsamic vinegar and the extra virgin olive oil.
- Add the tomato and the sundried tomatoes, then mix well to combine.
- Season to taste with salt and pepper.
4
- Pat the shrimp dry with kitchen paper.
- Melt a knob of butter in a frying pan over medium-high heat. Fry the shrimp with the rest of the garlic for 3 minutes, seasoning to taste with salt and pepper.
- Stir the tomato salad into the couscous, then serve on plates. Top with the shrimp and drizzle with any residual cooking juices.
