Couscous with basil pesto and fried shrimp

Votes: 1

How to Make - Basil Pesto Couscous and Fried Shrimp

Time: 20 min.
Complexity: easily
Servings: 4

This delicious Mediterranean dish takes just ten minutes to prepare. Couscous requires no cooking and cooks just as quickly as shrimp, and for even more flavor, combine it with homemade pesto made with basil, walnuts, Parmesan, and vegetable oil. To make the sauce, simply blend all ingredients together. Leftover pesto can be spread on bread or served with other dishes. While the couscous is steaming, prepare shrimp scampi by sautéing them in a light sauce of butter, garlic, lemon juice, and fresh herbs.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 package (280 g) couscous
1 package (450g) frozen raw shrimp, thawed and peeled, leaving the shells and intestinal veins on, leaving the tails on
1 cup fresh basil leaves
2 tablespoons chopped garlic
1/4 cup chopped walnuts
1/4 tbsp. grated parmesan
1/3 tbsp. + 1 tbsp. l. rapeseed oil (canola)
0.5 tsp red pepper flakes
0.5 cup chicken broth
Juice of 1 lemon
1 tbsp chopped fresh parsley

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Cooking the dish according to the recipe:

Prepare pesto:

In a food processor, combine the basil, 1 tablespoon of garlic, walnuts, and Parmesan. With the processor running, gradually pour in the vegetable oil. Season with salt and pepper to taste.
Prepare couscous:

In a medium saucepan over medium-high heat, bring 2 cups of water to a boil, adding 0.5 teaspoon of salt. Remove from heat, stir in the couscous, cover, and let sit for 5 minutes, or while you cook the shrimp. When ready to serve, stir half of the pesto into the couscous.

Prepare the shrimp:

In a large skillet over medium heat, heat 1 tablespoon olive oil, 1 tablespoon garlic, and red pepper flakes and cook for 30 seconds. Add the broth and lemon juice and cook until it begins to bubble. Add the shrimp, season with salt and pepper, stir well, and cook until the shrimp turn pink, about 3-4 minutes. Remove the skillet from the heat and stir in the parsley.
Serve immediately, spooning the shrimp and sauce over the pesto couscous.