Couscous salad with prawns

Couscous salad with prawns

Couscous salad with prawns can be served hot or cold. For the couscous salad with prawns, first fry the pine nuts in a pan without adding any fat. Allow the pine nuts to cool. Halve the shallots and cut into thin slices. Stir the couscous and currants into the boiling vegetable stock. Set the temperature to the lowest level and allow the couscous to swell for approx. 5 minutes. Pour the couscous into a bowl and season with pressed garlic. Mix the pine nuts and shallots with the couscous salad. Sauté shrimps in 1 tablespoon sunflower oil and season with pepper, salt and chilli flakes. Put some shrimps aside for decoration. Allow the remaining shrimps to cool and fold into the couscous salad. Squeeze the juice of a lime, mix with 1 tablespoon sunflower oil and mix with the couscous salad and prawns. Cut smooth parsley into fine strips and sprinkle over the couscous salad with prawns shortly before serving.

Servings: 2, Difficulty: 
Preparation time: 20 minutes, Total duration: 20 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
535 kcal
60 g
29 g
23 g

(C)opyright by Marions Kochbuch