with roasted vegetable couscous
- Shrimp, peeled and deveined - 1 lb
- Parsley - 1 Tbsp , chopped
- Garlic - 3 cloves , chopped
- Oil, olive - 1 Tbsp
- Paprika - 1 tsp
- Lemons - 1 , wedges
- Butter - 2 Tbsp
- Tomato paste - 1 Tbsp
- Wine, white (sub stock) - 1/2 cup
- Yogurt, plain or Greek - 1/4 cup
- Stock, any variety - 3/4 cup
- Salt - 1/2 tsp
- Butter - 2 Tbsp
- Couscous - 3/4 cup
- Onions, red - 1/2 , diced
- Parsnips - 2 , cubed
- Sweet potatoes, medium - 1 , cubed
- Oil, cooking - 1 Tbsp
- Cumin, ground - 1/2 tsp
Shrimp - Defrost, rinse and pat dry.
Cook couscous - (Skip if already made for Tuesday’s meal.) Combine stock, salt and butter in a saucepan. Cover and bring to boil. Remove from heat. Stir in couscous and cover with lid. Let stand for ~5 minutes before fluffing with a fork. (Can be done up to 5 days ahead)
Parsley / Garlic - Prep as directed and combine. (Can be done up to 4 days ahead)
Marinate shrimp - Combine shrimp with parsley, garlic, olive oil, paprika and some salt and pepper. Marinate for 30 minutes.
Lemons - Slice lemons into wedges.
Heat oven to 500F / 260C.
Toss onions, parsnips and sweet potatoes in cooking oil. Season with cumin and some salt and pepper and spread on a sheet pan. Cover tightly with foil and ‘steam’ in oven for 10 minutes. After 10 minutes, remove the foil and continue roasting until golden and tender, 10 to 12 minutes more. (For tips, check out this video on roasting vegetables at high temps.)
Heat a skillet with butter over medium heat. When butter melts, add tomato paste and wine and bring to a simmer.
Add shrimp with marinade and saute in white wine until cooked through, 3 to 5 minutes.
If couscous was made ahead, reheat briefly in the microwave.
Toss couscous with roasted vegetables.
Serve shrimp over couscous with a dollop of yogurt and lemon wedges on the side. Enjoy!