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.
Sauteed Shrimp and Israeli Couscous Bowl:
- 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.