Shrimp couscous with rosemary, raisins and almonds

Shrimp couscous with rosemary, raisins and almonds. Shrimp couscous with rosemary, raisins and almonds. Shrimp couscous with rosemary, raisins and almonds.
  • serves

    2

Ingredients

  • 200 g Couscous
  • 100 g Shrimp
  • 1 tbsp Ginger (fresh, grated)
  • 30 g Raisins
  • 50 g Almond (use the sliced almonds for better taste)
  • 100 g Cherry tomatoes
  • 50 g Green olives (pitted)
  • 1 Lemon (juice)
  • Salt, olive oil, rosemary,black pepper

Instructions

  • Prepare all the ingredients.
    Shrimp couscous with rosemary
  • Place the couscous in a heatproof bowl, cover it with 400 ml boiled water. Wait until the couscous absorb all the water. Sprinkle it with lemon juice, a little olive oil, salt and chopped rosemary.
    Shrimp couscous with rosemary
  • Put the almonds into a frying pan and bake over high heat until golden brown and remove them from the pan. Pour one table spoon of olive oil into the frying pan. Mix the shrimps with grated ginger, a little lemon juice, pepper and fry them until golden brown, add the raisins, roasted almonds, stirring occasionally. Add the chopped olives and tomatoes, a little salt and pepper. Decrease the heat to medium – high and stir for 1 to 2 minutes.
  • Place the shrimp mixture into the bowl with couscous and stir. Sprinkle with fresh rosemary leaves and serve.
    Shrimp couscous with rosemary

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