Couscous with Trapani-style pesto, prawns and California Prunes
Couscous with Trapani-style pesto, prawns and California Prunes Makes: 1-2Prep Time: 30 minutesCook Time: 30 minutes INGREDIENTS - For the pesto - 35 g almonds
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Cooking tools:
- Blender
- Skillet
- Mixing bowl
- Chef's knife
- Cutting board
- Saucepan
- Measuring cup
- Measuring spoon
- Kitchen scale
- Stove
- Spoon
- Fork
- Serving platter
Ingredients
- 35 g almonds
- 5/6 Piccadilly tomatoes
- A sprig of basil
- 1/2 clove of garlic
- salt
- Oil to taste
- 4 California Prunes
- 1 glass of couscous
- 1 glass of water
- A tablespoon of extra virgin olive oil
- 1/2 yellow pepper
- 1 slice of red onion
- 1/2 stick of celery
- 12 cherry tomatoes
- 1 small carrot
- A few mint leaves
- 7/8 shrimp
- 1 clove of garlic
- Salt and oil
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