Couscous Salad with Shrimp and Avocado

Ingredients

• 300 g couscous (instant)
• 4 shallots
• 4 Garlic cloves
• 1 Green Chili Pepper
• 3 limes
• 6 tbsp sesame oil
• Salt
• 1 handful cilantro leaves
• 250 g papaya flesh
• 3 tbsp olive oil
• 24 raw shrimp (headless, with shell)
• white pepper (ground)
• 1 Avocado
• 1 tsp black sesame seeds

Instructions

1. 1.

   Cover the couscous with lukewarm water and let it soak for about 15 minutes. Drain in a sieve and set aside.

2. 2.

   Meanwhile peel and finely dice the shallots and garlic. Wash, halve, deseed, and chop the chili pepper. Squeeze the limes. Mix the couscous, chopped chili, and juice of one lime with sesame oil; season with salt. Rinse the cilantro, shake dry, and chop small. Peel the papaya and dice it; mix with juice of another lime.

3. 3.

   Heat olive oil in a pan and sauté the shrimp with garlic for 2–3 minutes. Remove from heat, season with salt and pepper. Halve the avocado, remove the pit, scoop out the flesh whole with a large spoon, then cube. Gently combine all prepared ingredients and sprinkle with black sesame seeds before serving.