Couscous

Jambalaya

Ingredients

5
20min
  • 400g of Panzani Couscous
  • 350g sliced button mushrooms
  • 10 peeled pink prawns
  • 2 garlic cloves
  • 50g of mild chorizo
  • 40g green beans
  • 40ml olive oil
  • 100g of onions
  • A pinch of paprika
  • 40g of peas
  • 130g of bell peppers
  • Salt and freshly ground pepper
pasta

Preparations steps

  • 1. In a large skillet (or wok), sauté the chopped onions in the olive oil until translucent.
  • 2. Add the strips of pepper and mushroom, then the slices of chorizo, and simmer for 5 minutes.
  • 3. Top with peas and green beans, having previously boiled them in salted water.
  • 4. Pour the Couscous in and mix it up with the ingredients.
  • 5. Wet with 65 ml of boiling water. Season, add paprika, shrimp and chopped garlic.
  • 6. Cover and allow to rise for 5 minutes off the heat.
  • 7. Remove clumps with a fork and serve immediately.

You might also like