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Pearl couscous with tomato and shrimps

Ingredients

  • 300 grams of pearl couscous
  • 600 grams of tomatoes, cut into wedges
  • 600 grams of large saltwater shrimps (16/20), peeled
  • flat parsley, 1/2 bunch finely chopped
  • olive oil for frying
  • lemon wedges

CHERMOULA

  • 2 cloves of garlic
  • 1 bunch of cilantro
  • 2 teaspoons of cumin powder
  • 2 teaspoons paprika, sweet
  • 1 pinch of chili powder
  • 2 teaspoons of salt
  • 2 theespoons lemon juice
  • 6 tablespoons olive oil

Preparation

CHERMOULA

  • Make the marinade by mixing all ingredients in a blender.
  • Put a few tablespoons of olive oil in a wok and fry the tomatoes over high heat.
  • Add a few tablespoons of chermoula (for taste).
  • Put the lid on the wok and let the tomatoes cook for a few minutes.
  • Then transfer the tomatoes to a bowl and cover to keep them warm.

COUSCOUS

  • Meanwhile prepare the pearl couscous according to the description on the package.
  • Clean the wok. Add a few tablespoons of olive oil to a wok and stir the shrimp in it over high heat.
  • Add 2 tablespoons of chermoula with the wok off the heat and stir well.
  • Now add the shrimps and heat for a while.
  • Serve the couscous with the tomato / shrimp sauce and a lemon wedge.
  • Sprinkle the finely chopped parsley over it.