Summary

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

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Instructions

1. First wash and dice the peppers, cut the spring onions into strips and chop the garlic.
2. 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.
3. 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.
4. The couscous pan also tastes great cold as a salad.