Moroccan Couscous with Shrimp
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Warm water to hydrate the couscous
Shrimp cleaned and shelled and seasoned with salt
Carrots, chopped into small cubes
Finely chopped onion
Colored peppers in small cubes (optional)
Salt and pepper
0 to taste
Cherry tomato cut in half
Start by hydrating the couscous with lukewarm water. Set aside.
Saute shrimp for 5 minutes. Reserve.
In a large skillet, place the oil, onion, carrot, salt and pepper. Saute until the carrot is al dente.
Then add the peppers and lightly sauté. Turn off the fire.
Add the hydrated couscous, olives, raisins, cherry tomatoes and mix well.
Finally add the prawns and mix.
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