Shrimp with Couscous and Mixed Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 480 cal. | (23 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.2 g | (27 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 11.3 mg | (94 %) | ||
| Vitamin K | 167.1 μg | (279 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 12.2 mg | (102 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 125 mg | (132 %) | ||
| Potassium | 1,049 mg | (26 %) | ||
| Calcium | 233 mg | (23 %) | ||
| Magnesium | 163 mg | (54 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 143 μg | (72 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 5.2 g | |||
| Uric acid | 301 mg | |||
| Cholesterol | 214 mg | |||
| Complete sugar | 10 g |
Ingredients
- For the couscous and mixed vegetables
- 150 grams Couscous
- 200 milliliters water
- salt
- 250 grams Zucchini
- 500 grams Green cabbage
- 2 garlic cloves
- 60 grams onions
- 1 Red Pepperoncini
- 120 grams Hungarian wax pepper (red and green)
- 3 Tbsps olive oil
- 20 grams butter
- salt
- freshly ground peppers
- 125 milliliters Vegetable broth
- 1 Tbsp finely chopped Fresh herbs (such as parsley and cilantro)
- For the shrimp
- 12 raw, peeled Shrimp tails (each around 20-25 grams) (approximately 1 ounce)
- salt
- freshly ground peppers
- 1 garlic clove (minced)
- 2 Tbsps olive oil
Preparation steps
For the vegetables: Rinse the zucchini, trim, quarter lengthwise and cut crosswise into 1 cm (approximately 1/3 inch) pieces. Cut the cabbage into quarters, remove the core and cut into fine strips. Peel the garlic and onion and finely dice. Rinse the chile and peppers, trim, cut in half, remove the seeds and pith and cut into fine strips. For the couscous: Place the couscous in a bowl, cover with 200 ml (approximately 3/4 cup) boiling water, add a pinch of salt and 1 tablespoon oil and stir to combine. Cover and let stand for 15 minutes. Stir in 20 grams (approximately 1 1/2 tablespoons) butter and fluff with a fork. Keep warm.
Heat the remaining oil in a large frying pan and sauté the zucchini. Remove from the pan. Add the cabbage, garlic and onion to the pan and sauté for 10 minutes, stirring. Add the chile, peppers and broth, season with salt and pepper and simmer for about 5 minutes. Add the zucchini and herbs and cook for another 5 minutes.
For the shrimp: Heat the oil in a separate frying pan and sauté the garlic until fragrant. Season the shrimp, add to the pan and sauté briefly, until just cooked.
Arrange the couscous, vegetables and shrimp on serving plates and garnish with cilantro leaves, if desired.
