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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Israeli Couscous and Shrimp w/Avocado, Cilantro Lime Dressing Recipe

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This recipe for Israeli Couscous and Shrimp w/Avocado, Cilantro Lime Dressing is from The Sneed Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 oz Israeli couscous (sometimes called pearl couscous)
1 tbs extra virgin olive oil
1½ c vegetable stock
10 shrimp, peeled and deveined
¼ tsp garlic powder
¼ tsp chili powder
¼ tsp salt
¼ tsp pepper
Dressing:
⅓ c extra virgin olive oil
1 tbs chopped red onion
1 tsp lime juice
1 tsp red wine vinegar
1 handful cilantro
¼ avocado
½ tsp chili powder
Dash of salt and pepper
Directions:
Directions:
1.) In a pot, add evoo and couscous. Cook on medium for 3 minutes to lightly toast couscous.
2.) Add vegetable broth, bring to boil, and simmer on low for 10-12 minutes or until couscous is tender.
3.) In a food processor, add all of the ingredients for the dressing except the evoo. Pulse until ingredients are finely chopped then stream in evoo. Set aside.
4.) In a small bowl, combine the shrimp and seasonings from the garlic powder to the pepper. Mix well so that shrimp is covered in spices.
5.) Add a drizzle of evoo to a saute pan and heat on medium.
6.) Place shrimp in pan, and cook for 2 minutes on each side.
7.) Immediately remove from the heat and combine all ingredients in a bowl (couscous to dressing to shrimp).
8.) Can be served warm or cold.
Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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