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.


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


  • 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!

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