Couscous with spicy shrimps
Couscous with shrimps, pepper, spring onions, cherry tomatoes, watercress and Italian spice mix.
Let the shrimp thaw. Put the couscous in a large bowl. Pour in the boiling water. Cover with a lid and leave for 10 minutes.
Meanwhile, peel the shrimps and let the pigtails sit. Take out the intestinal tract.
Cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife. Slice the flesh finely.
Put the fresh herb leaves in a tall cup. Roast the lime, grate the peel and squeeze the fruit.
Add to the cup together with the oil. Puree with the hand blender into a herbal oil.
Slice the garlic. Heat the oil in a frying pan and fry the garlic, red pepper and shrimp 5 min. Scoop frequently.
Stir in the couscous with a fork and mix in the herb oil.
Cut the tomato into wedges and the spring onion in thin rings. Cut the leaves of the watercress roughly.
Spoon the tomatoes, watercress and spring onions through the couscous. Divide the shrimp and serve.
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