Couscous With Sautéed Shrimp, Vegetables and Ginger

Do you like couscous ? And shrimp, do you like it too? Then this recipe is for you.

Ingredients (for 4 people):

Oven-roasted vegetables:

50g of leek;

55g red pepper;

20g of onion;

90g of courgette;

95g of eggplant;

60g of carrot;

Salt to taste;

1 drizzle of olive oil;

2 garlic cloves.

Couscous :

240g couscous ;

280ml of boiling water;

1 drizzle of olive oil;

1 pinch of salt.

Shrimp With Vegetables:

20g of olive oil;

4 cloves of garlic;

32 medium shrimp;

20g ginger;

Salt to taste;

Ground black pepper to taste;

120g cherry tomatoes;

12g of fresh coriander.

Preparation method:

Prepare the roasted vegetables: cut the leek and pepper, onion, courgette, eggplant and carrot into small cubes. Season them with salt, olive oil and chopped garlic and mix well. On a tray, place them in the oven, preheated to 180º, for 40 minutes. After 20 minutes, stir the vegetables to roast evenly. At the end of the time, 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 rest for 10 minutes until the water is absorbed. Uncover and loosen the grains with a fork;

In a non-stick frying pan, heat the olive oil and chopped garlic and sauté the shrimp brains for a few minutes over high heat;

Add the grated ginger, season with salt and pepper and add the cherry tomatoes cut in half;

In a bowl, combine the reserved couscous with the roasted vegetables. Arrange the sautéed shrimp on top and sprinkle with chopped coriander before serving.

This recipe was taken from the book «Let's go natural», by Go Natural.

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