CORN COUSCOUS WITH CARAMELIZED VEGETABLES: a whole pleasure, a great fresh and light dish.
Gluten-free recipe, rich in phosphorus and magnesium. A Light and Tasty Main Course for Your Summer Evenings
The corn couscous is a tasty and fiber-rich alternative to classic durum wheat couscous. Its slightly crunchy texture and delicate flavor pair perfectly with the caramelized vegetables, which acquire a sweet and enveloping note thanks to the brown sugar and balsamic vinegar. The baked shrimp, seasoned with rosemary and garlic, add a touch of protein and savoriness to this complete and nutritious dish.
This dish is perfect for a light and tasty summer dinner, but can also be served as a starter or a one-dish meal. The preparation is simple and quick, and the result is a dish that will win over all palates.
The corn couscous with caramelized vegetables and baked shrimp is a versatile dish for many occasions, which can be customized to suit your tastes. The vegetables can be varied according to the season, adding for example peppers, eggplants, or onions. The shrimp can be replaced with other seafood, like squid or cuttlefish. For a spicy touch, you can add a pinch of chili pepper to the vegetable dressing.
It’s also ideal for special occasions, like a buffet or a friends’ dinner. Its colorful and inviting presentation makes it a real success.
Below are more salads:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 264.78 (Kcal)
- Carbohydrates 39.94 (g) of which sugars 6.54 (g)
- Proteins 17.77 (g)
- Fat 3.58 (g) of which saturated 0.43 (g)of which unsaturated 2.27 (g)
- Fibers 3.22 (g)
- Sodium 414.46 (mg)
Indicative values for a portion of 62 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/4 cups raw couscous (corn)
- 1 red bell pepper
- yellow bell pepper
- 2 carrots
- 3 zucchini
- 1/2 cup apple cider vinegar
- 1/2 cup balsamic vinegar
- 3 tbsps brown sugar
- 3.17 oz soybean sprouts
- 4 tbsps soy sauce
- to taste salt
- to taste pepper
- 10.5 oz shrimp
- 3 tbsps olive oil
- sprigs rosemary
- 1 clove Piacenza white garlic
- bunches basil (chopped)
- 1/2 cup dry white wine
Tools
- Bowl WMF 0645709990 Set of 4 Stainless Steel Kitchen Bowls 18/10 Cromargan
- Pan Guardini Gardenia, Rectangular Pan 10×15 inches, Steel with Non-stick Coating, Black Color
- Frying Pan Moneta Insieme Pan Set 18-22-24-28 cm also induction
- Small Bowl DOWAN 300 ml Set of Porcelain Bowls, Ice Cream Bowls, Dessert Bowls, Snack Bowls, Set of 6, White
Let’s start by preparing the corn couscous. Pour the corn couscous into a large bowl. Add 10.5 oz of boiling water and a drizzle of oil. Cover with a lid and let it rest for about 5 minutes, then fluff with a fork. It is ready to be seasoned
Let’s prepare the baked shrimp. Wash and clean the shrimp well. Place them in a baking dish with garlic, rosemary, and finely chopped fresh basil. Preheat the oven to 300°F, and bake for about 15 minutes
Now let’s take care of the caramelized vegetables, the recipe can be found here. Of course, you can prepare both the shrimp and grilled vegetables in advance to speed up the preparation of the dish
Now we can assemble everything. In the couscous bowl, add the vegetables a little at a time, mixing. Finally, add the shrimp. Serve in small bowls
Tips, notes, variations, for corn couscous with caramelized vegetables and shrimp
The corn couscous with caramelized vegetables and baked shrimp is a versatile dish for many occasions, which can be customized to suit your tastes. The vegetables can be varied according to the season, adding for example peppers, eggplants, or onions. The shrimp can be replaced with other seafood, like squid or cuttlefish. For a spicy touch, you can add a pinch of chili pepper to the vegetable dressing.
