Couscous
Wok de Couscous et crevettes
-
500g of Panzani Couscous
-
1 clove garlic
-
1 bunch of fresh coriander
-
900g of cooked pink prawns
-
1 teaspoon of ginger and cinnamon
-
1 teaspoon of saffron
-
0,25 L of water
-
Olive oil
-
2
-
oignons 1
-
botte de persil plat 180g
-
de petits pois 120g
-
de pointes d'asperges vertes 100g
-
1. Sauté the onions in a big frying pan with olive oil until translucent.
-
2. Then add the tomatoes (diced into 5mm cubes), chopped garlic, parsley and minced cilantro, and simmer over low heat for a few minutes.
-
3. Then stir in the ginger, cinnamon and half of the saffron.
-
4. Cover with water and finish cooking over low heat.
-
5. Make the Couscous: pour the couscous into a suitable container, and add the same amount of water.
-
6. Cover and let stand 5 minutes.
-
7. Remove clumps with a fork.
-
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.
-
9. Saute the shrimp in olive oil, and set aside.
-
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.
Vous aimerez aussi
Capellini champignons farcis à la Bolognaise
Capellini
Cuisiner
Serpentini au mascarpone et au saumon fumé
Serpentini
Cuisiner
Penne Rigate au jus de canard lié aux dés de foie gras
Penne Rigate
Cuisiner
Bouillon de Linguine, poulet en croûte caramélisée
Linguine
Cuisiner
