Shrimp with Fragrant Giant Couscous
with lemon, courgette & chili pepper
Giant couscous, also known as pearl couscous, is larger than regular couscous because it's rolled into bigger spheres. This gives it a chewy texture - perfect for absorbing sauces!
Tags:
Extra Veggies
•Calorie Smart
Allergens:
Tarwe
•Schaaldieren
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total30 minutes
Cooking Time30 minutes
DifficultyMedium
Ingredients
Serving amount
½ piece
Red onion
1 piece
Garlic
¼ piece
Red chili pepper
¼ piece
Lemon
2.5 g
Fresh thyme
½ piece
Courgette
75 g
Giant couscous
1 piece
Roma tomato
½ piece
Romano pepper
80 g
Shrimp
Not included in your delivery
½ tablespoon
Sunflower oil
½ tablespoon
Olive oil
½ piece
Low sodium vegetable stock cube
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2150 kJ
Calories514 kcal
Fat14.3 g
Saturated Fat2.3 g
Carbohydrate68.4 g
Sugar13.5 g
Dietary Fiber9.6 g
Protein24.1 g
Salt1 g
Potassium361.5 mg
Calcium61.5 mg
Iron1.6 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
•Paper Towel
•Wok or sautépan
Cooking Steps
1
- Chop the onion and crush or mince the garlic.
- Deseed and finely chop the red chili pepper.* Zest and juice the lemon.
- Tear the thyme leaves off of the stalks.
- Dice the courgette, Romano pepper and tomato.
*Take care, this ingredient is spicy! Use as preferred.
2
- 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, then drain and set aside.
- Meanwhile, pat the shrimp dry with kitchen paper.
3
- Heat the olive oil in a wok or deep frying pan over medium-high heat. Fry the shrimp for 3 minutes, then remove from the pan and set aside.
- Heat the sunflower oil in the same pan over medium-low heat. Fry the garlic, onion and chili pepper for 2 minutes
- Add the courgette, Romano pepper, thyme and lemon zest. Fry for 6 minutes, seasoning to taste with salt and pepper.
4
- Transfer the shrimp and the tomato to the vegetables, along with 0.5 tbsp lemon juice per person. Season to taste with salt and pepper.
- Mix well and cook for 1 more minute, then turn off the heat.
- Stir in the giant couscous, then serve on plates. Drizzle with more lemon juice as preferred.
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