Israeli Couscous with Shrimp and Zucchini
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
Total Timeunder 30 minutes
Make Ahead RecipeYes
One Pot MealYes
Recipe Coursemain course
Dietary Considerationmain course
Five Ingredients or LessYes
Taste and Textureherby, light
Type of Dishmain course salad, salad
- 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)
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.
2013 Jane Coxwell