Couscous with vegetables, shrimp and EVO oil
Ingredients:
Procedure:
Dice the zucchini, carrots, eggplant, bell pepper, celery, and spring onion into small cubes and cook them separately in a pan with extra virgin olive oil, keeping them crisp and well-browned.
Moisten the couscous with hot vegetable broth, let it rest for a few minutes, and fluff it with extra virgin olive oil. Add the vegetables and season with chopped fresh basil.
Clean the shrimp and sauté them in a pan with extra virgin olive oil, salt, white pepper, and a hint of sweet paprika.
Arrange the couscous on the plate to form a compact dome, place the shrimp on top, and finish with a crispy wafer, fresh basil, and a drizzle of extra virgin olive oil.
Oil and Flavor: Perfect Pairings for Your Recipes
To accompany this couscous, we recommend a delicate and harmonious PGI Marche extra virgin olive oil, with light notes of almond and fresh olive, ideal for enhancing—without overpowering—the sweetness of the shrimp.
