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
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!