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.