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Ingredients
Prawns with Couscous
- Ingredients
- 16 King prawn
- 500 grams ripe Tomatoes
- 2 onions
- ½ bunch parsley
- 1 garlic clove
- 100 milliliters Vegetable broth
- 1 generous pinch Chili powder
- 1 tsp sugar
- 1 Tbsp Tomato paste
- salt
- peppers
- 2 Tbsps vegetable oil
- 200 grams Couscous
Blanch the tomatoes, peel, core and cut into small cubes. Peel, halve and finely dice the onion. Rinse the parsley, shake dry and pluck leaves. Set some parsley leaves aside for garnish. Cut the remaining parsley into strips. Peel and finely chop the garlic.
Heat the oil in a pot. Add the prawns, onions and garlic, and cook until fragrant. Stir in the tomato paste and chili powder, and cook for 1 minutes. Stir in the diced tomatoes and broth, and simmer for 5 minutes. Season with salt and pepper to taste. Stir in the chopped parsley.
Pour the couscous into a pot of 200 ml (approximately 3/4 cup) of boiling salted water, and cook until all the water is absorbed and the couscous is tender. Fluff with a fork.
Divide the couscous between 4 plates. Top with the prawn mixture allowing at least 4 prawns per plate. Serve garnished with the reserved parsley leaves.
(Percentage of daily recommendation)
| Calorie | 443 cal. | (21 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5.3 g | (18 %) |