Juicy and inviting pearl-pink shrimp tails with cherry tomatoes served over light and tender couscous is a must on summer menu.
Instead of water for steaming couscous I like to use vegetable stock. It has more flavor, adds a pleasant color to couscous and it’s really easy to make.
Boil celery, carrots, tomato, parsley stems and an onion. Simmer for 45 min, drain.
Boom! Your veggie stock is ready to use.