Ingredients
SERVES 4
– 1-½ cups couscous
– 1
tbsp. EVO
– 1
large yellow onion finely chopped
– 3
garlic cloves minced
– 3
tbsps. ginger finely chopped
– 1
cup white wine
– 500 g shrimps peeled and deveined
– 220 g
snow peas cut in half on the diagonal
– 15 g fresh coriander roughly chopped
– ½ tsp. salt
– ¼ tsp. black pepper
Directions
Place the couscous in a bowl, preferably in terracotta, add a drizzle of EVO and mix well. Then, in pan, heat 1-½ cups of salted water or vegetable broth. As soon as the water/broth is boiling, pour it over the couscous and, without stirring, let it rest, covered by a lid. After 10 minutes, toss with a fork and set aside. Meanwhile, in a large skillet, heat a little EVO and, while stirring occasionally, sauté the onion over medium heat, until golden brown – ab. 7-10 minutes. Then, also add in garlic and ginger and cook for 2 more minutes. At this point, pour in the wine and bring to a boil. Nestle the shrimps into the onion mixture and simmer for 2 minutes. Add the snow peas and stir. Continue cooking until the shrimps are bright pink and cooked through – ab. 2 minutes. Finally, stir in the coriander along with salt and pepper. Divide the couscous between bowls, garnish with a spoonful of shrimp and snow pea mixture on top and serve.
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