Informations supplémentaires
25 min.
|
544 kcal
|
easy
|
|
Printable version
1. Setup
Chop half of the mint and the cilantro. Separate the rest of the mint and cilantro leaves from the stems. Slice the cucumber into rounds. Zest the lemon and cut it in half. Chop the garlic. Roughly chop the pistachios.
2. Cook the shrimp
In a pan over medium-high heat, add a drizzle of olive oil. Add the shrimps and cook for 4-5 minutes until pink. Season with salt and pepper. Remove from the heat.
3. Cook the couscous
Bring a small pot with 1 2P | 1.5 3P cup of water to a boil. Pour the couscous, cover and let the couscous absorb the liquid for 4-5 minutes off heat. Break up the couscous with a fork then add a drizzle of olive oil, salt and pepper.
4. Make the sauce
In a bowl, combine the yogourt, the chopped cilantro, the chopped mint, the lemon zest, the garlic to taste, the honey and the juice of half a lemon.
5. Plate your dish
Mix the couscous with the cucumbers, the shrimps, the pistachios, the sauce, the crumbled feta cheese and the rest of the herbs. Bon appétit!
250gShrimps
140gCouscous
1unitHoney
20gPistachios
1unitLemon
40gFeta Cheese
1unitGreek Yogourt 2%
1unitFresh Mint and Cilantro
2unitLebanese Cucumber(s)
1unitGarlic Clove(s)
What you need
Pot, Pan, Bowl, tongs
544 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
72g
24%
fat
12g
18%
cholesterol
178mg
59%
fiber
5g
20%
protein
36g
saturated
5g
25%
sodium
925mg
39%
sugar
13g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg