Couscous
Wok de Couscous et crevettes
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500g of Panzani Couscous
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1 clove garlic
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1 bunch of fresh coriander
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900g of cooked pink prawns
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1 teaspoon of ginger and cinnamon
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1 teaspoon of saffron
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0,25 L of water
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Olive oil
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2
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oignons 1
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botte de persil plat 180g
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de petits pois 120g
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de pointes d'asperges vertes 100g
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1. Sauté the onions in a big frying pan with olive oil until translucent.
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2. Then add the tomatoes (diced into 5mm cubes), chopped garlic, parsley and minced cilantro, and simmer over low heat for a few minutes.
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3. Then stir in the ginger, cinnamon and half of the saffron.
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4. Cover with water and finish cooking over low heat.
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5. Make the Couscous: pour the couscous into a suitable container, and add the same amount of water.
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6. Cover and let stand 5 minutes.
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7. Remove clumps with a fork.
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8. At the same time, cook the asparagus tips and peas in boiling water (until "al dente"), rinse under cold water, then drain gently, and set aside.
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9. Saute the shrimp in olive oil, and set aside.
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10. Check on and finish off the shrimp Couscous in the wok: make sure that everything is cooked, then dress the Couscous in the wok (to keep it warm) by making a concave shape in the centre and inlaying it with the fillings (aromatic garnish, chickpeas, peas, asparagus heads). Top with the asparagus.
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