My husband refuses to eat cold cereal. Nope. He is a bacon and eggs kind of man who will crush a bowl of cold cereal into his palm to demonstrate how that little bit of food could never fill him up. He feels the same way about couscous. When he looks at it in the container he figures he would have to eat 3 entire containers of it to get full.
This recipe taught him a thing or two. Toss in some shrimp, feta and veggies into that couscous and it quickly becomes a meal worthy of a big appetite.
Garlic Shrimp and Herbed Couscous Salad
1 c. uncooked Israeli couscous
1/4 c. olive oil, divided
1 lb. peeled and deveined raw shrimp
1 tablespoon minced garlic
1/2 tsp. black pepper
3/4 tsp. kosher salt, divided
1 tsp. lemon zest, plus 2-1/2 tablespoon fresh juice (from 1 lemon), divided
2 tsp. chopped fresh oregano
2 tsp. chopped fresh thyme
1 cup chopped English cucumber
2 oz. crumbled feta cheese
1 tablespoon chopped fresh flat-leaf parsley
Lemon wedges
- Bring a pot of salted water to a boil; add couscous. Boil, stirring occasionally until tender, 5 to 6 minutes. Drain and rinse under cold water. Place couscous in a large bowl.
- Heat 1 tablespoon of the olive oil in a large skillet over medium-high. Add shrimp, and cook, stirring often, 2 minutes. Stir in garlic, pepper, and 1/2 teaspoon of the salt; cook until shrimp are opaque, about 1 more minute. Remove from heat and stir in 1-1/2 teaspoons of the lemon juice, tossing to coat. Cool 5 minutes.
- Meanwhile, whisk together oregano, thyme, lemon zest, and remaining 3 tablespoons olive oil, 2 tablespoons lemon juice, and 1/4 teaspoon salt. Drizzle over couscous. Add cucumber and feta and toss to combine. Top with shrimp and parsley. Serve with lemon wedges.
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