AlgeaFood Cous Cous (or Bulgur)
Prep time: 10 minutes
Cook time: 20 minutes
- 150 g of Cous Cous
- 200 ml vegetable stock
- 1 red and 1 green pepper
- 1 small courgette
- 100 g of baby prawns
- 160 ml of water and 3 TBS of olive oil
- 2 pinches of AlgeaFood
- 1/2 small onion, 1 clove of garlic and 1 tomato
- coriander, cumin, pepper, salt, parsley
On a hard surface finely chop onion, garlic, peppers, courgette and tomato. In a pan place 2 TBS of olive oil over low heat and add the chopped vegetables with a 1/4 TSP of coriander, cumin and salt. Cover and cook adding small amounts of vegetable stock at a time. Once tender remove the cover from the pan, add the baby prawns together with the AlgeaFood and simmer, allowing any extra liquid to evaporate before switching off the stove. In another pot place over high heat the 160 ml of water, 1 TBS of olive oil, a TSP of salt and bring to a boil. At this point add the Cous Cous and cover over a very low flame.
This will allow the Cous Cous to swell up. After 3 minutes remove the cover and with a fork separate the Cous Cous granules. Following combine the Cous Cous with the rest of the ingredients and serve warm garnished with parsley and pepper.