Fancy Couscous Pan with Peppers and Prawns
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g shrimp (s)
- 150 g couscous
- 2 bell pepper (s)
- 1 bunch spring onion (s)
- 2 cloves garlic)
- 150 g chickpeas, pre-cooked
- 150 ml mango juice or orange juice
- 300 ml vegetable stock
- 0.5 teaspoon ½ curry powder
- salt and pepper
- Olive oil for frying
Print Recipe
Pin Recipe Instructions
- First wash and dice the peppers, cut the spring onions into strips and chop the garlic.
- Sear the garlic and prawns in a pan with olive oil. Add the diced bell pepper and the chickpeas and sauté them. Add the couscous to the pan and deglaze with the juice after a short while. Add the vegetable stock and let the dish simmer until the couscous is cooked through, about 5 - 10 minutes. If necessary, add a little more vegetable stock.
- Just before serving, fold in the spring onions so that they still have a bite. Season to taste with salt, pepper and curry and serve hot.
- The couscous pan also tastes great cold as a salad.
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