Recipe(tried): Crimson Sand Couscous

Crimson Sand Couscous

Oil
1 red onion
1 green pepper
1 red chili pepper
1 beet
1 tomato
2 handfuls of fresh parsley
1 handful of fresh dill
1 lb small shrimp
5 small saffron strands
1 cup couscous
3 dried cayenne peppers
1 tbls paprika
1 tbls coriander (cilantro)
1 tbls black pepper
1/2 tbls chili dust
1 tbls dried basil
1 cup poppy seeds
3 oz pine nuts

prepare ingredient on large plate
prepare in small pot one handful of parsley, saffron, poppy seeds and 2 cups of water
prepare one plate with shrimp or chicken and sprinkle with black pepper, chili powder, paprika, one handful of fresh parsley and one handful of fresh dill and pine nuts.

Fry in oil all peppers and chilis along with the beet because the beet loses a lot of water so it needs to cook first in order to evaporate. Also sprinkle the coriander and dried basil

Add tomato and onions

Start boiling the small pot of water

Add the prepared plate of shrimp

When water boils, add the cup of couscous it should cook in less than 5 minutes

Add couscous to everything in the wok. Mix and serve.

Add salt to desired taste.