avec vinaigrette au yogourt et à la coriandre, et couscous
Savourez ce délicieux plat frais qui vous réchauffera le cœur! Les crevettes juteuses et les légumes sont assaisonnés de notre aromatique mélange d’épices façon harissa, et le tout est garni d’une somptueuse et éclatante vinaigrette au yogourt et aux herbes et d’échalotes frites. Voilà un repas futé sur plusieurs plans qui ne manque pas de textures ni de saveurs! « Faible en glucides » (50 g de glucides ou moins) est fondé sur un calcul de la quantité de glucides par portion. « Faible en calories » (650 kcal ou moins) est fondé sur un calcul de la quantité de kilocalories par portion.
Allergens
Utensils
Tags
Crevettes
285 g
Couscous
0.25 cup
Courgette
1 unit(s)
Tomato
2 unit(s)
Poivron
1 unit(s)
Échalote
1 unit(s)
Coriandre
7 g
Gousses d'ail
2 unit(s)
Yogourt grec
1 unit(s)
Échalotes frites
28 g
Bouillon de légumes en poudre
1 tbsp
Mélange d’épices marocain
1 tbsp
Sel
0.125 tsp
Huile
1.5 tbsp
Poivre
0.125 tsp
Sucre
0.5 tsp
- Peel, then cut shallot into 1/4-inch pieces.
- Peel, then mince or grate garlic.
- Core, then cut pepper into 1/4-inch pieces.
- Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
- Cut tomatoes into 1/4-inch pieces.
- Add half the stock powder (use all for 4 ppl) and 1/3 cup (2/3 cup) water to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, remove from heat, then add half the couscous (use all for 4 ppl).
- Stir to combine. Cover and let stand, 5 min.
- When couscous is tender, fluff with a fork. Cover and set aside.
- Meanwhile, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**
- Transfer to a plate, then cover to keep warm.
- Reheat the same pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then shallots, garlic, peppers, tomatoes and Moroccan Spice Blend.
- Season with salt and pepper. Cook, stirring often, until veggies are tender, 4-5 min.
- Add zucchini and 1/3 cup (2/3 cup) water. Cook, stirring often, until zucchini is tender-crisp, 2-3 min. (NOTE: If liquid absorbs too quickly, add additional water, 1-2 tbsp at a time, as needed.)
- Stir in shrimp. Remove the pan from heat.
- Meanwhile, roughly chop cilantro.
- Add yogurt, cilantro, 2 tbsp (4 tbsp) water and 1/2 tsp (1 tsp) sugar to a small bowl.
- Season with salt and pepper, then stir to combine.
- Divide couscous between plates. Top with veggies and shrimp.
- Spoon cilantro-yogurt dressing over top.
- Sprinkle half the crispy shallots (use all for 4 ppl) over top. (TIP: Save remaining crispy shallots for a future creation.)
480
kcal
Calories
19
g
Fat
5
g
Saturated Fat
45
g
Carbohydrate
13
g
Sugar
6
g
Dietary Fiber
35
g
Protein
185
mg
Cholesterol
1810
mg
Sodium
0
g
Trans Fat
1000
mg
Potassium
200
mg
Calcium
2.5
mg
Iron
avec feta et amandes grillées
