Mediterranean shrimp bowl
- 250 g DELHAIZE giant couscous
- 4 tbsp DELHAIZE pesto
- 1 courgette
- 1 tbsp olive oil (divided)
- 280 g DELHAIZE peeled and cooked scampi with garlic
- 150 g DELHAIZE feta (crumbled)
- 2 handfuls DELHAIZE rocket leaves
- 16 DELHAIZE cherry tomatoes (halved)
- Flaky salt & pepper
- Prepare the couscous according to the packet instructions.
- When done, stir in the pesto and set aside to cool.
- Slice the courgette into rounds, then quarter the rounds. Heat a frying pan over a medium-high heat, add 1 tsp olive oil and sauté the courgette for 5 minutes. Remove and set aside.
- Toss the courgette, feta, rocket and tomatoes through the couscous. Divide the scampi between the bowls and finish with a drizzle of olive oil, flaky salt and pepper.
Veggie tip
Replace the scampi with chickpeas sautéed in olive oil and garlic.
