Couscous with Shrimp and Spinach

  • Servings : 2
  • Prep Time : 10m
  • Cook Time : 35m
  • Ready In : 45m

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Couscous with shrimp and spinach.Couscous with shrimp and spinach cooked in halogen (turbo) oven.Very easy and delicious!


  • 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


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.

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