Fried Couscous with Shrimp (“Fried Rice” Style)

INGREDIENTS

• 150 g couscous
• 200 ml hot water
• 300 g 7 Thalasses Vannamei U20 shrimp
• 1 carrot, diced small
• 1 zucchini, diced small
• 1 red bell pepper, diced small
• 2 spring onions, finely chopped
• 4 eggs
• 3–4 tbsp olive oil
• Salt and pepper
• Juice of ½ lime or lemon
• Chopped parsley

For the Soy Sauce Mixture:

• 4 tbsp soy sauce
• 2 tsp honey
• ¼ tsp garlic powder
• ¼ tsp ground ginger
• Black pepper

METHOD

1. Prepare the couscous
   Place the couscous and hot water in a bowl. Cover and let it sit for 5 minutes until the couscous absorbs the water and fluffs up. Fluff with a fork to separate the grains.
2. Cook the shrimp
   Heat a little olive oil in a large skillet or wok over medium-high heat. Sauté the shrimp for 2–3 minutes until lightly golden. Remove from the pan and set aside.
3. Sauté the vegetables
   In the same pan, add the remaining olive oil. Add the carrot, zucchini, red bell pepper, and spring onions. Sauté for 3–4 minutes until softened but still slightly crisp.
4. Add the eggs
   Crack the eggs into a bowl and whisk them lightly. Push the vegetables to one side of the pan and pour in the eggs. Scramble gently until cooked, then mix them with the vegetables.
5. “Fry” the couscous
   Add the couscous to the pan and mix well. Cook for 2–3 minutes, stirring, until slightly toasted. Pour in the soy sauce mixture and stir to combine.
6. Finish the dish
   Return the shrimp to the pan. Add a squeeze of lime juice and sprinkle with chopped parsley. Remove from the heat and serve immediately.