Couscous and shrimp in parchment

Ingredients for 4 servings:

• 250 ml water
• 1 tbsp vegetable broth
• 1 tsp turmeric
• 6 tbsp olive oil
• 100 g couscous, alternatively bulgur
• ½ small zucchini
• 1 bell pepper(s)
• 6 tomatoes, dried
• ½ bunch of spring onions
• 1 clove(s) garlic
• 1 organic lemon(s), juice
• 1 tbsp parsley, coriander and mint, fresh and finely chopped
• salt and pepper
• Ras el Hanout
• 16 large prawns, ready to cook

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Heat the water, vegetable stock, turmeric, and oil. Stir in the couscous and let it swell until al dente. Clean the vegetables. Quarter and slice the zucchini, deseed the bell peppers, and cut the flesh into strips. Finely dice the sun-dried tomatoes and finely slice the spring onions. Mix everything together and season with crushed garlic, lemon juice, the herbs, salt, pepper, and ras el hanout. Spread out four sheets of parchment, add some couscous, distribute the vegetables evenly over the couscous, and place the prawns on top. Season to taste with salt and pepper and seal the parchment. Cook in a preheated oven at 180°C (convection oven) for approximately 20-25 minutes. To serve: Place the couscous, vegetables, and prawns in the parchment on a plate, open the top slightly, and enjoy from the parchment.