Shrimp with Couscous

Ingredients

• 16 large shrimp (prepped)
• 500 g tomatoes (ripe)
• 2 onions
• 0.5 bunch Parsley
• 1 Garlic clove
• 100 ml Vegetable broth
• 1 tsp chili powder
• 1 tsp sugar
• 1 tbsp Tomato Paste
• Salt
• Pepper
• 2 tbsp oil
• 200 g Couscous

Instructions

1. 1.

   Blanch the tomatoes for a few seconds, shock in ice water, peel, quarter, seed and dice. Peel the onions and garlic, halve and finely dice. Wash the parsley, shake dry, set aside some leaves, cut the rest into strips.

2. 2.

   Heat oil in a pan and sauté the shrimp, add onions and garlic, cook briefly. Stir in tomato paste and chili powder, pour in broth and add diced tomatoes, simmer gently on low for about 5 minutes. Season with salt and pepper.

3. 3.

   Pour 200 ml boiling water over the couscous, season with a pinch of salt, let it absorb. Fluff the couscous with a fork, divide onto four plates, mix parsley into the sauce, arrange four shrimp with sauce on each plate. Garnish with parsley leaves and serve hot.