• Difficulty: 1
  • Cost: 2
  • Preparation: 2
  • Doses: 6

Very tasty and versatile dish, in the sense that it can be served both as an appetizer and as a first course. I present it as an appetizer (or, better, appetizer) perhaps before a summer spaghetti. Recently I also served it as a first course followed by roasted fish. The recipe I found last summer published in a magazine I was reading at the barber’s. I asked for permission to tear off the page and took it home to make it. Great!!


  • 400 g peeled shrimp
  • 250 g pre- cooked couscous
  • 2 red, 2 yellow, 2 green peppers
  • tomatoes
  • to taste parsley
  • to taste basil
  • to taste vegetable broth
  • to taste extra virgin olive oil
  • to taste salt
  • to taste pepper


  1. Remove the cap from the peppers, remove the seeds, add salt and keep them upside down to drain.
  2. Cut the shrimp into small pieces and sauté them in a pan with a drizzle of oil, the peeled and coarsely chopped tomatoes, salt and pepper.
  3. Heat the couscous with the vegetable broth, stirring with a fork to obtain the best shelling, then add the tomato and shrimp sauce, sprinkle the chopped basil couscous and mix everything together.
  4. Distribute the couscous inside the peppers that you will arrange standing up in a pan. Sprinkle them with a drizzle of oil, cover each with its cap and bake at 200 ° for about 45 minutes.
  5. You can present the peppers each in the center of the individual dish, crowned with slices of raw tomato flavored with oil and chopped basil.

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