Informations supplémentaires
20 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. 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 2-3 minutes on each side. Season with salt and pepper.
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 5 minutes off the heat. Break up the couscous with a fork then add a drizzle of olive oil, season with salt and pepper.
4. Make the sauce
In a bowl, combine the yogourt, the chopped cilantro, the chopped mint, the lemon zest, the garlic, the honey and the juice of half a lemon.
5. Plate your dish
Garnish 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
1unitLebanese Cucumber(s)
1unitGarlic Clove(s)
What you need
Pot, Pan, Bowl.
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