Couscous with Shrimp and Spinach

couscous with shrimp and spinach
  • Yield: 2 serving plates
  • Servings: 2
  • Prep Time: 10m
  • Cook Time: 35m
  • Ready In: 45m

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Nutritional Info

This information is per serving.

  • 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.

Looking for more quick and healthy turbo oven recipes? We have a huge collection of them, please check it out-Turbo Oven Recipes

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.

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