Shrimps, Avocado & Couscous Salad Bowl

seafood
Prep-time Bake-time
15 min 20 min
Difficulty
Servings
2 people

INGREDIENTS

  • 1 cup Agnesi couscous
  • 1 cup vegetable stock
  • 1 tbsp Chorio extra virgin olive oil
  • ½ tsp Maldon sea salt flakes
  • ½ tsp Maldon perfectly crushed pepper
For the salad:
  • 4 tbsp Chorio extra virgin olive oil
  • 1 cup Ardo Bio Wok Mix vegetables
  • 10 foodhaus shrimps, cleaned, head less
  • 8 Salud avocado slices, defrost
  • 1 lime, juiced
  • ½ tsp Maldon sea salt flakes
  • ½ tsp Maldon perfectly crushed pepper

METHOD

 

Method

1.       In a saucepan add vegetable stock, olive oil and salt. Bring to a boil.

2.       Remove from heat and add couscous.

3.       Stir until all water has been absorbed.

4.       Cover with a lid and allow to stand for 2 minutes.

5.       Use a fork to separate grains. Set aside for 5 minutes to cool.

6.       Place a saucepan over high heat and add 1 tablespoon olive oil and fry vegetables for 7-10 minutes.

7.       Remove the vegetables from the pan and place them on kitchen paper to absorb the liquids.

8.       Heat 1 tablespoon olive oil in a pan over high heat.

9.       Add the shrimps and cook for 4 minutes on each side.

10.     Transfer the couscous, shrimp and vegetables to a large serving bowl and add avocado.

11.     Toss with lime juice and olive oil.

12.     Season with salt and pepper, to taste and serve.

Kali Orexi!

 

NUTRITIONAL INFORMATION

Energy
374 cal

19%
Fat
17,0

24%
Sat. fat
10.0

50%
Carbs
50.0

19%
Sugar
25,0

18%
Protein
4,7

9%