Couscous from trapani

Name: couscous from trapani
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
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

Italian couscous, with tomatoes, fish broth, shrimps, garlic, coriander and almonds.

Ingredients

Kitchen Stuff

1 blender

Directions

Thaw the shrimps.
Put the couscous in a large bowl. Dissolve 1 bouillon tablet in 350 ml of boiling water.
Pour over the couscous and stir. Leave covered for 10 minutes.
Meanwhile, peel the shrimps, let the pigtails sit. Remove the intestinal tract with a sharp knife.
Put the almonds, coriander, parsley and oil in a high cup and puree with the hand blender until pesto.
Stir the couscous with a fork. Leave 2 tbsp almond pesto and scoop the rest through the couscous. Season with pepper and salt.
Place the tomatoes on the branch.
Slice the garlic and the onion in half rings.
Heat 1 tbsp pesto in a frying pan and fry the garlic 1 min. Add the onion and fry 4 min.
Add 250 ml of boiling water and a 1/2 broth tablet. Bring to the boil and simmer for 2 minutes.
Add the prawns to the sauce and leave to cook for 5 minutes.
Put the sauce in a bowl and pour in the rest of the pesto. Serve with the couscous.