Mediterranean Shrimp Couscous
with basil crème & sundried tomatoes4.0(158)
Calories
:
613 kcalProtein
:
25.3g proteinTotal
:
25 minutesDifficulty
:
MediumCalorie Smart
Extra Veggies
Allergens:
- Gluten
- Tarwe
- Schaaldieren
- Mosterd
- Soja
- Lupine
- May contain traces of allergens
Oregano is one of the most commonly used herbs worldwide! For example, oregano is a fixture in both Mediterranean and Mexican cuisine.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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)2564 kJ
Calories613 kcal
Fat27.8 g
Saturated Fat10.7 g
Carbohydrate56.9 g
Sugar14 g
Dietary Fiber14.7 g
Protein25.3 g
Salt2.2 g
Potassium755.4 mg
Calcium55.3 mg
Iron1.7 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
- Prepare the stock.
- Dice the Romano pepper and courgette into 1cm cubes.
- Crush or mince the garlic.
Did you know... courgettes are technically classified as a fruit, as are cucumbers, pumpkins and tomatoes. Courgettes are high in iron, vitamin C and calcium.
2
- Melt a knob of butter in a wok or deep 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.
