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Dwfalls78
Couscous from trapani
Italian couscous, with tomatoes, fish broth, shrimps, garlic, coriander and almonds.
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Ingredients
- 250 g frozen raw unpeeled saltwater pipes bag of 500 g
- 300 g couscous
- 1,5 fish bouillon tablet
- 600 ml tap water
- 95 g roasted almonds container of 190 g
- 15 g fresh coriander container of 15 g
- 20 g fresh flat parsley container of 20 g
- 100 ml extra virgin olive oil
- 250 g cherry tomatoes on the branch container of 250 g
- 4 toe garlic
- 2 onion
Kitchen Stuff
Directions
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Thaw the shrimps.
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Put the couscous in a large bowl. Dissolve 1 bouillon tablet in 350 ml of boiling water.
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Pour over the couscous and stir. Leave covered for 10 minutes.
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Meanwhile, peel the shrimps, let the pigtails sit. Remove the intestinal tract with a sharp knife.
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Put the almonds, coriander, parsley and oil in a high cup and puree with the hand blender until pesto.
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Stir the couscous with a fork. Leave 2 tbsp almond pesto and scoop the rest through the couscous. Season with pepper and salt.
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Place the tomatoes on the branch.
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Slice the garlic and the onion in half rings.
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Heat 1 tbsp pesto in a frying pan and fry the garlic 1 min. Add the onion and fry 4 min.
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Add 250 ml of boiling water and a 1/2 broth tablet. Bring to the boil and simmer for 2 minutes.
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Add the prawns to the sauce and leave to cook for 5 minutes.
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Put the sauce in a bowl and pour in the rest of the pesto. Serve with the couscous.
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Nutrition
745Calories
Sodium5% DV125mg
Fat60% DV39g
Protein54% DV27g
Carbs22% DV67g
Fiber12% DV3g
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