Summary

Ingredients

• 120 g couscous
• 180 ml vegetable stock
• 1 avocado (s), ripe
• 2 tomato (s)
• 1 nectarine (s)
• 1 spring onion (s)
• 100 g shrimp (s), raw, peeled
• 2 tablespoon lime juice
• some agave syrup
• 2 ½ tablespoon olive oil
• salt and pepper
• cumin
• 1 tablespoon parsley leaves, smooth
• 0.5 tablespoon ½ mint leaves, fresh

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Instructions

1. Bring the vegetable stock to the boil, add to the couscous and leave to soak for 5 to 10 minutes. Please compare the amount of liquid and time with the instructions on the package.
2. Peel the avocado, cut the pulp into bite-sized pieces and drizzle immediately with a little lime juice. Quarter and core the tomatoes. Halve the nectarine and remove the stone. Also cut the tomatoes and nectarine into small pieces. Clean and wash the spring onions and cut into thin rings.
3. Fry the prawns in a little oil.
4. Mix the lime juice with agave syrup, salt, pepper and cumin and mix in the remaining oil.
5. Mix the vegetables, fruit, prawns and dressing with the couscous, add the roughly chopped herbs and season to taste.