Gambas & mango fried couscous with a coconut & curry sauce


Recipe preparation
  • Rinse the gambas
  • Remove their heads and peel them
  • In a large frying pan, brown the gambas with olive oil over low heat and season with salt. Keep aside.
  • Deglaze with coconut milk, the tomato coulis, lemon juice, orange juice and curry powder
  • Let it simmer on a low heat
  • Meanwhile, prepare the couscous as indicated on the pack
  • Incorporate the gambas and mangos away from the heat
  • Put back on the heat
  • Season with salt and pepper
  • Pour the sauce on your dish before serving


  • You can add milk to the sauce if it is too thick
  • You can replace gambas with prawns


  • 250 g of Tipiak Premium Couscous
  • 16 large gambas
  • Olive oil
  • 20 cl of coconut milk
  • 20 cl of tomato coulis
  • 2 tablespoons of lemon juice
  • 3 tablespoons of orange juice
  • 1 tablespoon of curry powder
  • Canned mangos (425 g) or 1 large fresh mango
  • Salt and pepper

Used in the recipe

Products used

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