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Friday, April 29, 2011

Couscous with shrimp and broccoli

We like elaborate meals, but also enjoyed a lot with recipes as simple as this couscous with shrimp and broccoli that only offers the natural flavors of their ingredients. We have repeatedly commented on how practical it is the couscous to make a quick meal, you only need a broth add flavor and five minutes for hydration, it is also the best way to get a loose couscous.

On this occasion we have enriched with a fashionable vegetables for their health benefits, broccoli, and some prawns with garlic happy, spices and herbs that make the whole dish into a delight.

220 grams couscous, 1 small broccoli (or half if large), 300 grams of water (approx.), 300 grams of peeled shrimp, 3 garlic, 2 c / s of fresh cilantro leaves, 2 c / p aleppo pepper or chile, 1 piece of ginger root about 2 cm., the grated peel of a lemon, cabbage sprouts, extra virgin olive oil and salt.

Clean leaves and stems of broccoli, cut and wash well. Then put it in a pot with water and salt to taste, cook until tender, or the texture you like best, or lightly cooked crispy. Drain and then recovered 220 grams of cooking broth. Put on a tray wide spread couscous, broth poured over it cooking the broccoli to the softened, add the grated peel of lemon and a bit of aleppo pepper, mix well and let stand five minutes.

After resting, separating the grains with a spoon and lightly seasoned with good extra virgin olive oil. Reserve. Peel the garlic and cut into slices on the bias. Peel the ginger and rállalo. Put a frying pan with a little olive oil and when hot incorporates garlic and ginger, stirring, let it be done lightly, then add the prawns, a pinch of salt and mix well, leave time just for fading with raw so that they are juicy.

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