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Israeli Couscous with Shrimp and Zucchini

Updated February 23, 2016
(1 Votes)

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The lemon, cumin, and fresh herbs combined with the richness of the shrimp and the great texture of the Israeli couscous make this wonderful eating. Be sure to taste the dish before serving to check that it has enough seasoning and lemon—it'll make the meals.

Serves4 to 6

CostModerate

Easy

Total Timeunder 30 minutes

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionBuffet

Recipe Coursemain course

Dietary Considerationegg-free, lactose-free, peanut free, soy free, tree nut free

Five Ingredients or LessYes

Mealdinner, lunch

Taste and Textureherby, light

Type of Dishmain course salad, salad

Ingredients

  • 1 1/2 pounds uncooked shrimp
  • 2 cups uncooked Israeli couscous
  • 2 cups grated zucchini (1 1/2 to 2 zucchinis)
  • 2 to 3 garlic cloves, minced
  • 1/4 red onion, finely chopped
  • 3 whole scallions, thinly sliced
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon ground cumin
  • Juice of 1 lemon, plus more as needed
  • Agave nectar
  • Maldon or other flaky salt
  • Freshly ground black pepper
  • 1 large handful fresh cilantro leaves
  • 1 large handful fresh flat-leaf parsley leaves
  • 1 handful fresh dill leaves (no big stems)

Instructions

Bring a large pot of salted water to a boil. Add the shrimp and cook for about 1 minute, or until pink. (The exact time will depend on their size, be careful not to overcook them.) Remove the shrimp with a slotted spoon and run cold water over them to stop the cooking.

Keep the water boiling and add the couscous. Cook for 8 to 10 minutes, until al dente.

While the couscous is cooking, place the zucchini in a bowl, and add the garlic, red onion, scallions, and shrimp.

Drain the couscous and run it under cold water to stop the cooking. Shake off as much excess water as possible and add the couscous to the bowl with the zucchini.

Add the olive oil, cumin, lemon juice, and a squeeze of agave nectar; season with salt and pepper. Give it a good mix and check the seasoning. Add the herbs and mix again. Recheck the seasoning, adding more lemon juice if necessary.

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