Couscous with Shrimp, Pumpkin and Almonds
Prep: 15min
|
Servings: 2
|
Cook: 10min
Couscous with shrimp, pumpkin and almonds is a recipe featuring fresh ingredients from the shrimp category. Try this and other recipes from Spoonsparrow!
Ingredients
- 100 g couscous
- 8 shrimp (ready to cook)
- 2 tbsp roasted almond flakes
- 3 tbsp sweet chili sauce (Asiashop)
- 1 tbsp ketchup
- 2 tbsp broth (from pickled pumpkin)
- 1 small glass sweet and sour pickled pumpkin
- 2 thick dill pickle slices
- 2 tbsp chopped parsley
Instructions
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1.
Pour boiling broth over couscous according to package instructions, let it absorb, then fluff with a fork. Cut the dill pickle into bite‑sized pieces. Rinse and pat dry the shrimp. Drain the pickled pumpkin, reserve the liquid, and cut the pumpkin into bite‑sized pieces as desired.
-
2.
Warm the pumpkin and pickle cubes briefly in a non‑stick pan, then pour over sweet chili sauce, ketchup and broth. Add the shrimp to the sauce. Transfer the couscous to a bowl. Layer the vegetables with the shrimp on top of the couscous and sprinkle with parsley and roasted almond flakes.
