Toasted Israeli Couscous and Shrimp

By sandy_h

From Southern Living March 2019

Ingredients

• 1 1/4 lb medium peeled, deveined raw shrimp
• 1 Tbsp finely chopped garlic (from 3 garlic cloves)
• 1/4 tsp black pepper
• 6 Tbsp extra-virgin olive oil, divided
• 3 Tbsp fresh lemon juice (from 2 lemons), plus 1 lemon, cut into wedges, divided
• 1 1/4 tsp kosher salt, divided
• 1 medium-size red bell pepper, thinly sliced
• 1 medium-size yellow bell pepper, thinly sliced
• 1 cup uncooked Israeli couscous
• 1 1/2 cups chicken stock
• 1/4 cup fresh flat-leaf parsley leaves
• 1/4 cup torn fresh basil leaves
• 1/4 tsp crushed red pepper

Details

Servings 4
Preparation time 20mins
Cooking time 30mins

Preparation

Step 1

Combine shrimp, garlic, black pepper, 3 Tablespoons of the olive oil, 1 Tablespoon of the lemon juice, and 1/2 teaspoon of the salt in a medium bowl; toss to coat. Let stand at room temperature until ready to use.

Heat 1 Tablespoon of the olive oil in a 10-inch cast-iron skillet over medium-high. Add bell peppers; cook, stirring occasionally, until tender-crisp and charred, about 5 minutes. Sprinkle with 1/4 teaspoon of the salt. Transfer to a plate.

Add couscous to skillet; cook over medium-high, stirring constantly, until toasted and fragrant, about 2 minutes. Add stock and remaining 1/2 teaspoon salt; bring to a boil. Cover and reduce heat to medium-low; simmer until tender and almost all liquid is absorbed, about 10 minutes.

Uncover skillet, and top couscous with bell peppers and shrimp. Increase heat to medium; cover and cook until shrimp are just cooked through, 5 to 7 minutes. Remove from heat, and drizzle with remaining 2 Tablespoons each olive oil and lemon juice. Garnish with parsley, basil, and crushed red pepper. Serve with lemon wedges.