Sauteed Shrimp and Israeli Couscous
with broccolini and mushrooms
This is such a simple dish made up of flavorful ingredients. Israeli couscous is sometimes known as pearl couscous - they're cute little pasta shapes and super fun to eat. Gluten-free folks can use gluten-free pasta or try our paleo or veggie options. The paleo option features a delicious egg scramble and our vegetarians are going to make a spiced-up tofu scramble enjoyed with tortillas.
- Shrimp - 1 lb, shelled & deveined
- Garlic - 4 cloves, minced
- Broccolini - 1 bunch, chopped
- Mushrooms, brown - 1/2 lb, quartered
- Israeli couscous - 3/4 lb
- Cooking oil - 1 Tbsp
- Paprika - 1 tsp
- Red pepper flakes (opt) - a pinch
- Extra-virgin olive oil - 1/4 cup
- Lemon - 1/2, juice of
- Bring a saucepan of water to boil. Salt heavily (that water should taste like the ocean!) and add Israeli couscous. Cook according to package instructions. Save 1 cup of pasta water before draining.
- Heat a saute pan over medium-high heat. Add 1 tbs. (15 ml) cooking oil and then shrimp to heated oil with a generous dash of salt and paprika. Saute until shrimp are orangey-pink on the outside and no longer translucent in the inside. Remove and set aside.
- Return pan to heat and add 1/2 cup (118 ml) of the pasta water and then minced garlic with red pepper flakes. Once you can smell the garlic add the broccolini with some salt and saute for ~2 minutes. It will absorb all the flavors of the pasta water. Then add in mushrooms and saute for another 2 to 3 minutes. Once the veggies are almost done, add in cooked couscous with the rest of the pasta water and olive oil. Saute until liquid has all been absorbed. Add shrimp back into the pan. Warm through and finish with lemon juice. Season to taste with salt and pepper.
I followed the recipe exactly as written but it was way too much salt for our tastes. I really wanted to like it but we had to throw it out. I’ll try again and not salt according to the recipe. I can count Cook Smarts recipes that failed on one hand so I know I can fix this next time!0 Helpful
Followed recipe exactly and it was a HUGE hit with the whole family, from hubby to 4 year old, 2 year old and 10 month old.0 Helpful
Not a huge fan of shrimp... if I make it again I would use a different protein. I really like the incorporation of Israeli couscous in the dish.0 Helpful
Used leftover quinoa in lieu of couscous and chicken stock in lieu of pasta water. Added a healthy dose of red pepper flakes rather than a pinch -- enjoyed the kick. Quite good and sat well in our tummies like a healthy meal should! I'd like to try it with the couscous next time to see how it alters the flavors.0 Helpful
Easy and adaptable to whatever you have on hand. I ended up using regular couscous and a bell pepper instead of the mushrooms but it worked perfectly and I didn't even have to go to the store for anything. I'll keep this one in my back pocket.0 Helpful
We loved this! So easy and quick to make. We substituted green beans for mushrooms and leftover quinoa for couscous. It all worked and the flavors were great! We'll definitely make this again.0 Helpful