Israeli Couscous and Shrimp

By Storie

Ingredients

• 8 oz. Israeli Couscous
• 3 cups chicken broth
• 2 garlic cloves, finely minced
• 1/4 tsp. red pepper (or to your liking)
• 3/4 cup Trader Joes Organic Creamy Tomato Soup (or your favorite Tomato Soup)
• 1 T. Dry Seasoning Rub (click here for recipe)
• 1/2 lb. large shrimp (approximately 25 count)
• 2 tsp. olive oil
• salt & pepper
• 1/4 c. basil in chiffonade
• 1/3 c. grated, fresh parmesan reggiano

Preparation

Step 1

Bring chicken broth, 1 garlic clove and red pepper to a boil. Once boiling, add couscous and cook until al dente (mine cooked for approximately 5 minutes.)

While the couscous is cooking, season shrimp with olive oil and dry rub. Place on preheated grill pan and grill for about 2 minutes per side. Remove from grill and cover with foil to keep warm.

Once couscous is cooked, drain the pasta and place back in the pot. Add the soup, additional clove of garlic, basil and salt and pepper to taste. Serve with the shrimp on top and sprinkly with parmesan.