Tuesday, July 12, 2011

Recipe: Lemony Shrimp with Couscous

Ben launched an awesome site yesterday and worked really hard on it all day Sunday, so I thought he deserved a special dinner (AKA something slightly more home-cooked than frozen ravioli). Pulled out the trusty Real Simple, of which I am so thankful to be on the comp, and found their section of "weeknight dinners". Their's is recommended as a shrimp salad but I served mine warm and it was delish. Also healthy, so YAY for that!

Lemony Shrimp with Couscous
Serves 4; Total Time: 15m

  • 1 cup uncooked couscous
  • Salt & Black Pepper
  • 1.5 lbs cooked, peeled and deveined medium shrimp*
  • 0.5 lbs sugar snap peas, trimmed and cut in half
  • 1 pint cherry tomatoes, cut in half
  • 3/4 cup torn fresh basil leaves
  • 2 scallions, thinly sliced
  • 2 tbsp olive oil
  • 2 tsp finely grated lemon zest
  • 3 tbsp fresh squeezed lemon juice
    *My shrimp was not cooked, peeled or deveined, so I peeled / deveined and cooked it in a pan on medium with fresh squeezed lemon juice and garlic powder until pink
  1. Place couscous in a large bowl. Add 1 cup very hot water (I microwaved mine) and 1/4 tsp each salt & pepper. Cover and let sit for 5 minutes.
  2. In a medium bowl (or, in the pan you used to cook the shrimp if your shrimp was not precooked), combine shrimp, snap peas, tomatoes, basil, scallions, oil, lemon zest & juice, 1/4 tsp each salt & pepper. Toss to combine. Serve over couscous.

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