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🍽️ Couscous with shrimp, pumpkin and almonds

366 kcal · 30 min · 4 servings

Ingredients

• 100 g Couscous
• 8 Shrimp (ready for cooking)
• 2 tbsp toasted almond slices
• 3 tbsp Sweet-Chili-Sauce (Asian shop)
• 1 tbsp Ketchup
• 2 tbsp Broth (from the pickled pumpkin)
• 1 small jar sweet-and-sour pickled pumpkin
• 2 thick gherkins
• 2 tbsp chopped parsley

Instructions

1. 1. Pour the boiling broth over the couscous, exactly as indicated on the package.
2. 2. Let the couscous swell until the liquid is absorbed.
3. 3. Then fluff up the couscous with a fork.
4. 4. Cut the pickled cucumber into small bites.
5. 5. Rinse the shrimp under running water.
6. 6. Pat the shrimp dry with a kitchen towel.
7. 7. Drain the pickled pumpkin.
8. 8. Save the drained liquid.
9. 9. Cut the pumpkin into bite-sized pieces if necessary.
10. 10. Warm the pumpkin and cucumber cubes briefly in a coated pan.
11. 11. Pour the sweet chili sauce into the pan.
12. 12. Add the ketchup.
13. 13. Pour the saved liquid from step 8 into the pan.
14. 14. Place the shrimp in the sauce.
15. 15. Fill the couscous into a glass.
16. 16. Layer the vegetables with the shrimp on top of the couscous.
17. 17. Sprinkle everything with parsley.
18. 18. Sprinkle everything with toasted almond slices.

Nutrition per serving

• kcal: 366
• Protein: 18 g · Fett/Fat: 12 g · Carbs: 49 g