Savory Tuesday : Easy shrimp and Israeli couscous recipe

Nobody wants to spend hours in the kitchen on a weeknight so quick and easy recipes are a must. Last year I fell in love with Israeli couscous because of its versatility and easiness to cook. Israeli couscous is a toasted pasta shaped like little balls and is a great substitute for pasta or rice. I am always experimenting with couscous and today I will share with you a Israeli couscous recipe that I put together . Let me know what you think.

Ingredients

2 cups Israeli couscous
2 cups low sodium chicken or vegetable broth
olive oil
1 tbsp fresh lemon juice
3 cups fresh kale roughly chopped
1 carrot sliced
1/2 a medium onion chopped
2 button mushrooms chopped
3 garlic cloves minced
1 tsp fresh ginger minced
1/2 medium red pepper chopped
10 jumbo shrimp seasoned with chili garlic paste , 1/4 tsp garlic powder and black pepper.
7 - 10 grape tomatoes halved
2 tsp curry mix or curry powder
1 tbsp oyster sauce

Directions

• heat 1 tbsp olive oil in small pot then add couscous. cook couscous until it starts to brown.

• Squeeze juice from half a lemon into couscous until it evaporates.

• Add chicken broth , lower heat and cover pot. Couscous will cook for about 10 minutes.



• Couscous is ready when liquid is fully absorbed .Cover pot with lid and start preparing vegetables.
  

• Make sure all your ingredients are ready before you start the next few steps as they are very quick
 


• Heat 2 tbsp olive oil in large wok or pan then add onions and mushrooms.

• Add curry powder or curry mix then add garlic and ginger. Cook for about 2 minutes.

• Add carrots, kale, peppers and cook for another 5 minutes .

• Add oyster sauce.

• Add seasoned shrimp and cook for 3 - 5 minutes or until shrimp is pink and opaque.

• After shrimp is cooked add cooked couscous and mix.
 
• Dinner is served after 30 minutes. Another weeknight success!