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400g of Panzani Couscous
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350g sliced button mushrooms
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10 peeled pink prawns
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2 garlic cloves
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50g of mild chorizo
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40g green beans
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40ml olive oil
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100g of onions
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A pinch of paprika 40g
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of peas 130g
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1. In a large skillet (or wok), sauté the chopped onions in the olive oil until translucent.
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2. Add the strips of pepper and mushroom, then the slices of chorizo, and simmer for 5 minutes.
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3. Top with peas and green beans, having previously boiled them in salted water.
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4. Pour the Couscous in and mix it up with the ingredients.
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5. Wet with 65 ml of boiling water. Season, add paprika, shrimp and chopped garlic.
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6. Cover and allow to rise for 5 minutes off the heat.
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7. Remove clumps with a fork and serve immediately.
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