Ingredients
Couscous
1/3 cup of Moroccan couscous
1 tablespoon of olive oil
Salt to taste
1/3 cup of hot water
Refogado of shrimp
1 tablespoon of olive oil
Small onion, finely chopped
Garlic clove, finely chopped
6 large shrimp, cleaned (use 12 medium shrimp)
Salt and black pepper to taste
2 tablespoons of chopped scallions
2 tablespoons of sautéed bell peppers
To serve
2 tablespoons of olive oil
Ingredients
Couscous
1/3 cup of Moroccan couscous
1 tablespoon of olive oil
Salt to taste
1/3 cup of hot water
Refogado of shrimp
1 tablespoon of olive oil
Small onion, finely chopped
Garlic clove, finely chopped
6 large shrimp, cleaned (use 12 medium shrimp)
Salt and black pepper to taste
2 tablespoons of chopped scallions
2 tablespoons of sautéed bell peppers
To serve
2 tablespoons of olive oil
Preparation
Couscous
In a pot, combine the couscous and olive oil
Add salt and mix with a spoon
Add hot water, stir, and cover the pot
Let it cook over medium heat, stirring occasionally, until the couscous is tender. Reserve
Refogado
1
In a skillet, heat the olive oil
Add the onion and sauté until soft
Add garlic and sauté for two more minutes
Add the shrimp and cook for two minutes
Flip and fry the other side
Season with salt and pepper
Add scallions and bell peppers and cook for five minutes
Remove the shrimp from the skillet and reserve
2
In the same skillet, combine the couscous and mix well
Transfer to a plate and shape into a mound
Remove the mound
Place the shrimp around the mound and drizzle with olive oil
Serves 1 person
Calories 681
Easy
