9 oz courgettes, topped and tailed
2 tbsps olive oil
1 clove garlic, peeledand crushed
1 tsp curry powder
1 tbsp tomato puree
12 fl oz vegetable stock
salt and pepper
9 oz couscous
1 red pepper, cut in thin strips
2 fl oz white wine vinegar
3 1/2 fl oz olive oil
9 0z peeled shrimps
2 tbsps chopped parsley
Instructions...
1) Cut the courgettes in half lengthways. Scoop out the
centre. Finely slice to end up with crescent shaped
slices.
2) Infuse 2 tbsps olive oil with garlic for 1 minute over a
gentle heat. Add the curry powder and tomato puree and
cook for 2 minutes. Add stock and bring to the boil.
3) Stir in the couscous, red pepper and courgettes and
remove from the heat.Leave to stand for 5-7 minutes
until the grains have soaked up all the liquid. Fluff up
with a fork to separate the grains.
4) Whisk together the vinegar and olive oil and add to the
couscous. Mix well. Stir in the shrimps and parsley and
season to taste. Leave to cool. This may also be served
hot in which case the dressing should be omitted.
