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🍽️ Crispy Shrimp on Couscous with Tomato Sauce

443 kcal · 30 min · 4 servings

Ingredients

• 16 large shrimp (kitchen-ready)
• 500 g tomatoes (ripe)
• 2 onions
• 0.5 bunch parsley
• 1 clove garlic
• 100 ml vegetable broth
• 1 pinch chili powder
• 1 tsp sugar
• 1 tbsp tomato paste
• salt
• pepper
• 2 tbsp oil
• 200 g couscous

Instructions

1. 1. Pour boiling water over the tomatoes briefly.
2. 2. Immediately shock the tomatoes in a bowl of cold water.
3. 3. Remove the skin from the tomatoes.
4. 4. Halve the tomatoes and remove the core.
5. 5. Dice the tomato flesh into small cubes.
6. 6. Peel the onions and garlic.
7. 7. Halve the onions and garlic.
8. 8. Dice the onions and garlic finely.
9. 9. Wash the parsley and shake it dry.
10. 10. Set aside a few parsley leaves for decoration.
11. 11. Slice the rest of the parsley into thin strips.
12. 12. Heat the oil in a large pan.
13. 13. Fry the shrimp in the pan.
14. 14. Add the diced onions and garlic to the pan.
15. 15. Sauté the vegetables briefly.
16. 16. Stir the tomato paste into the pan.
17. 17. Add the chili powder.
18. 18. Pour the broth into the pan.
19. 19. Add the diced tomatoes to the sauce.
20. 20. Let the mixture simmer gently on low heat for about 5 minutes.
21. 21. Season the sauce to taste with salt and pepper.
22. 22. Pour 200 milliliters of boiling water over the couscous.
23. 23. Add a pinch of salt to the couscous.
24. 24. Let the couscous swell.
25. 25. Fluff the couscous with a fork.
26. 26. Divide the couscous among four plates.
27. 27. Stir the sliced parsley strips into the sauce.
28. 28. Place four shrimp with sauce on the couscous on each plate.
29. 29. Garnish the dishes with the reserved parsley leaves.
30. 30. Serve the dish hot.

Nutrition per serving

• kcal: 443
• Protein: 45 g · Fett/Fat: 9 g · Carbs: 44 g