Couscous with Shrimp and Spinach
2021-01-23- Cuisine: Mediterranean
- Course: Main Dish
- Skill Level: Easy
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- Yield: 2
- Servings: 2
- Prep Time: 10m
- Cook Time: 35m
- Ready In: 45m
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
393.9 -
Fat
15.9 g -
Saturated Fat
2.5 g -
Polyunsaturated Fat
2.5 g -
Cholesterol
54.9 mg -
Sodium
905.8 mg -
Potassium
383.2 mg -
Carbohydrate
45.3 g -
Fiber
4.3 g -
Sugars
4.2 g -
Protein
18.5 g
Couscous with shrimp and spinach. Couscous with shrimp and spinach cooked in a halogen (turbo) oven. Very easy and delicious! You may also like Spinach and Mushroom Quiché, another easy and tasty recipe cooked in an oven.
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Couscous with Shrimp and Spinach
Ingredients
- 1 small onion, peeled and finely chopped
- 3 tomatoes, roughly chopped
- freshly squeezed lemon juice of 1 lemon
- lemon rind, finely grated
- handful of spinach leaves, roughly chopped
- 7 oz (210 g) couscous
- 1 tablespoon olive oil
- 1 tablespoon liquid vegetable stock
- 1 tablespoon pine nuts
- 7 oz (210 g) cooked shrimp, shelled
- salt and freshly ground black pepper to taste
Method
Step 1
Set turbo oven temperature to 400°F(200°C). Place the couscous into a large bowl and pour over boiling water to cover. Leave to stand, stirring occasionally.
Step 2
In a baking dish combine olive oil and onion. Put in preheated turbo oven and cook for 3-5 minutes until browned. Drain the couscous.
Step 3
Remove onion mixture from turbo oven. Stir into the softened onion the tomatoes, lemon rind and juice, spinach, liquid stock, pine nuts, shrimp, seasonings, and 1/4 pint (150 ml) boiling water. Stir in couscous, cover turbo oven and cook for 20-25 minutes. Serve couscous with shrimps and spinach immediately.