Sautéed Shrimp with Vegetables and Spiced Couscous Recipe
Sautéed Shrimp with Vegetables and Spiced Couscous
Total time: 15 to 30 minutes
Difficulty: Easy
Chef's Note

The grain effect:
According to nutritional studies, carbohydrates should represent at least 50% of our daily dietary intake. Eating various kinds of grains, a source of carbohydrates, helps create balanced meals.

You can add a few spoonfuls of bulgur (cracked durum wheat), buckwheat, quinoa or crushed hazelnuts to add a different texture to traditional couscous.

For 4 servings

- 300 g (10 oz.)peeled shrimp
- 120 g (4 oz.) baby spinach, cut into strips
- 200 g (7 oz.) grated carrot
- 2 cloves of garlic, chopped
- 30 g (2 tbsp.) butter
- 150 ml (10 tbsp.) coconut milk
- 150 ml (10 tbsp.) water

- 250 g (8 oz.) plain couscous
- Sweet paprika, four-spice powder, cinnamon, ras-el-hanout, as desired
- Salt, pepper, saffron
  1. In a skillet, sauté the shrimp, spinach and carrot for a few minutes with the garlic and butter.
  2. Add the coconut milk and water and bring to a boil. 
  3. Add the couscous, off the heat. Let sit, covered, for 4 minutes.
  4. Return to low heat and stir for 1-2 minutes. Serve immediately. 
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Photo: Tipiak

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