COUSCOUS ZUCCHINI AND SHRIMP, an easy and quick seafood dish to prepare even with frozen shrimp, light and tasty recipe.
A very simple dish to prepare, the couscous zucchini and shrimp is perfect for both lunch and dinner, light and tasty, also ideal for dieting, a summer dish to lick your lips.
The couscous zucchini and shrimp is perfect when you don’t have much time available, it can also be prepared with frozen shrimp with good results.
I don’t cook couscous very often and I must say it’s a real shame because it’s really good and cooks in a few minutes and of course, it can be seasoned in many ways.
With shrimp, it’s a staple of our cuisine, even though it is a Maghreb food, it’s very popular in Italy, especially in Sardinia probably due to its proximity to the African continent.
It’s made of steamed semolina grains, in Sardinia, you can find it in larger sizes than we’re used to seeing, it’s very good and it’s mainly used for soups.
Join me in the kitchen today for couscous zucchini and shrimp!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 5 Minutes
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1 1/4 cups raw couscous
- 1 cup water
- 7 oz shrimp
- 2 zucchini
- 1 1/4 white onion
- 1 teaspoon ground ginger
Preparation
Clean the shrimp, remove the shell and the vein with the help of a toothpick.
Slice the onion and sauté it in a pan with oil, then add the shrimp and cook for 5 minutes.
Slice the zucchini into rounds, then add them to the shrimp, add the ginger and cook for a few minutes, the zucchini should remain crunchy.
Put the couscous in a pot with a drizzle of oil, stir and add boiling water, stir and cover with a lid.
Let it rest for 5 minutes then add it to the seasoning and mix well.
Bon appétit
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