INGREDIENTS (4 servings)

250 g cous cous / 250 mL of water / 10 shrimps / 5 asparagus / 5 broccoli / 2 little onions / 1 zucchini / 1 green pepper / vegetable broth / extravirgin olive oil / 1 tablespoon of pine nuts / fresh basil / 75 mL oil / salt / 1 g of saffron

Let the cous cous rest in hot water and broth with the saffron. Slice the onions and brown them in a pan with a drop of oil, add the remaining diced veggies. Season with salt and let it cook on a high heat for 5 minutes, then take off the heat and cover with a lead so that the steam continues the cooking. For the pesto, blend together pine nuts, basil, salt and oil. Peel the shrimps and sizzle them on a pan with oil and salt. Finally add the cous cous to the veggies pan, mix together and add the pesto first and then the shrimps.