Do you like couscous ? And shrimp, do you like them too? Then this recipe is for you.
Ingredients (for 4 people):
Oven-roasted vegetables:
50g leek;
55g red pepper;
20g of onion;
90g of zucchini;
95g of eggplant;
60g of carrots;
Salt to taste;
1 dash of olive oil;
2 cloves of garlic.
Couscous :
240g of couscous ;
280ml of boiling water;
1 dash of olive oil;
1 pinch of salt.
Shrimp with vegetables:
20g of olive oil;
4 cloves of garlic;
32 medium shrimp;
20g of ginger;
Salt to taste;
Ground black pepper to taste;
120g cherry tomatoes;
12g of fresh coriander.
Preparation method:
Prepare the roasted vegetables: Cut the leeks and bell peppers, onion, zucchini, eggplant, and carrot into small cubes. Season with salt, olive oil, and minced garlic and mix well. Place them on a baking sheet in a preheated oven at 180°C for 40 minutes. After 20 minutes, stir the vegetables to ensure they roast evenly. When the time is up, remove from the oven and set aside.
Prepare the couscous : Pour boiling water over the couscous, add a drizzle of olive oil and a pinch of salt. Cover and let sit for 10 minutes until the water is absorbed. Uncover and fluff the grains with a fork.
In a non-stick frying pan, heat the olive oil and chopped garlic and sauté the shrimp for a few minutes over high heat;
Add the grated ginger, season with salt and pepper, and add the halved cherry tomatoes;
In a bowl, combine the reserved couscous with the roasted vegetables. Top with the sautéed shrimp and sprinkle with chopped cilantro before serving.
