Garlicky Shrimp Couscous Bowls Recipe

About this recipe

This delightful breakfast dish combines the best of German culinary traditions with fresh, garden-inspired flavors. Perfect for fitness enthusiasts, this dish features fluffy couscous paired with rich, aromatic flavors from sautéed vegetables and a zesty lemon dressing. The couscous bowls are light yet high in protein, making them ideal for a healthy start to the day. With simple, fresh ingredients available in Indian markets, this recipe is easy to prepare and brings a sea-to-table vibe with a street-style flair. Enjoy the vibrant textures and bright flavors without any or , ensuring every bite is both refreshing and satisfying.

Ingredients

• 100 g Hing Khoda
• 500 g Capsicum Green
• 200 g Paneer
• 50 g Parsley Leaves
• - Olive Oil
• 100 g Lemon
• 50 g Black Pepper Powder
• 20 g Oregano
• 100 g Salt
• 500G Freshos Couscous Semolina
• 1 pc (approx. 500 g to 800 g) Cabbage
• 52 g Paprika Powder
• 20 g Turmeric Powder
• 2 pcs Zucchini

Instructions

1. 1. Prepare the couscous by placing it in a large bowl. Pour hot water over the couscous until just covered, cover the bowl, and let it sit for 5 minutes until fluffy. Fluff with a fork and set aside.
2. 2. Heat 1 tbsp olive oil in a pan over medium heat. Add hing (asafoetida), paprika, turmeric powder, and oregano. Stir for 30 seconds to release the aroma.
3. 3. Add diced bell pepper, zucchini, and shredded cabbage to the pan. Sprinkle with salt and black pepper, and sauté for 5-7 minutes until tender but still crisp.
4. 4. In a separate pan, heat the remaining olive oil and lightly sauté the paneer cubes until golden on all sides. Remove and set aside.
5. 5. Combine the cooked couscous with the sautéed vegetables and paneer cubes. Drizzle with lemon juice and gently toss to mix.
6. 6. Garnish the couscous bowls with chopped parsley and serve warm for a satisfying, high-protein breakfast.