Summary

Ingredients

• 16 large shrimp (s), ready to cook
• 100 g couscous, alternatively bulur
• 250 ml water
• 1 tablespoon vegetable stock
• 1 teaspoon turmeric
• 6 tablespoon olive oil
• 6 tomato (s), dried
• 0.5 ½ small zucchini
• 1 bell pepper
• 0.5 ½ bunch spring onion (s)
• 1 clove garlic
• 1 tablespoon parsley, coriander and mint, fresh and finely chopped
• 1 lemon (s), organic
• Salt and pepper, Ras el-Hanout

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Instructions

1. Heat the water, vegetable stock, turmeric and oil. Stir in the couscous and let it swell until al dente.
2. Clean the vegetables. Quarter and slice the zucchini, core the paprika and cut the flesh into strips. Finely dice the dried tomatoes, cut the spring onions into fine rings.
3. Mix everything together and season with the pressed garlic, lemon, the herbs, salt, pepper and ras el-hanout or season to taste.
4. Spread out 4 sheets of parchment, put some couscous on top, distribute the vegetables evenly over the top and place the prawns on top. Season this with salt and pepper to taste and seal the parchment.
5. Cook in a preheated oven at 180 ° C for about 20-25 minutes.
6. Serving: Place the couscous, vegetables and prawns in the parchment on a plate, open the parchment a little at the top, and enjoy from the parchment! Good Appetite!