I love this dish, is one of my favorite summer recipes, is the real 'estate does not just get there, to be honest we still do not even notice the spring, but my kitchen is already full of colors and flavors typically summer ..... now that I prepare is already a bit of pasta and rice salads but my favorite is this col couscous.
Ogni volta che la preparo( di questi periodi circa 1 volta a settimana) sembra festa e quando la sera la mia metà torna dal lavoro e scopre cosa gli ho cucinato mi fa: "Wow! Teso! Il couscous! Grande!" e poi mi da un bacione...............
Ingredienti:
250 g di couscous
1 barattolino di pesto
20 pomodorini
olive verdi
2 carote
abbondante basilico
20 gamberi sgusciati
Procedimento:
In una grande casseruola versare 250 g di couscous e 3 cucchiai di olio di semi di girasole. Amalgamare il tutto con una forchetta.
Nel Meanwhile, in a nonstick saucepan, bring to boil 1 / 4 of a liter of water and 1 teaspoon of salt.
Pour the couscous, stirring gently so that all the 'water ledges absorbed.
Turn off the heat, cover and let stand for 2 minutes.
Add 2 knobs of butter and continue cooking over low heat for 3 minutes, widening the couscous with a fork.
At this point the couscous is ready. Cover with a lid and let stand for about 8 minutes.
To get a more flavorful couscous can be used instead of 'water, beef broth, fish or vegetables.
Meanwhile, rinse the tomatoes, carrots, and basil.
Peel carrots and cut into rounds or + as you like, cut the tomatoes in half, the olives into small pieces and also shred the basil.
Bake in a 'shrimp in another pot, which virtually a' incision with the knife in the side where you removed the head, so that curl a bit (you can cook the shrimp steam or blanch them quickly for a few minutes).
When the couscous has cooled, add the pesto and stir well, then add all the chopped vegetables and finally the shrimp.
Garnish with some basil leaves and serve.
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