Chili, Lemon and Basil Shrimp with Israeli Couscous

Here's a quick, easy weeknight dinner. You can cook the whole shebang, from start to finish, in about 20 minutes.

The recipe calls for Israeli or "pearl" couscous, which tastes more like barley than traditional couscous, with a large, pearly grain that pops in the mouth. It's slightly chewy and utterly delicious.

This dish has a bit of a kick to it, depending on the amount of chili flakes you use. I love it spicy and hot; it goes great with a cold beer! There's a zing from the lemon in both the couscous and the shrimp, a hot punch from the chili flakes, and that sweetness from the basil. It's so fast, so easy.

Also, this is a pretty generous amount of shrimp for two people; you could stretch this meal to feed four, or to have some leftovers.

Chili, Lemon and Basil Shrimp with Israeli Couscous

Serves 2.

For the couscous:

Olive oil

1 cup Israeli (pearl) couscous

1 lemon, zested and juiced

1 1/2 cups chicken broth

Salt and freshly ground black pepper

For the shrimp:

4 large cloves garlic, minced

Pinch red pepper flakes, to taste

1 pound cooked shrimp, deveined and tails removed

1 cup loosely packed fresh basil

Salt and freshly ground black pepper

Heat a drizzle of olive oil in a 2-quart saucepan over medium heat. Add the couscous and fry for 2 to 3 minutes, or until it starts smelling a little toasty. Add the lemon juice and stir until the lemon juice evaporates. (Reserve the lemon zest for the shrimp.) Add the chicken broth and bring to a simmer, and then turn the heat to low and cover the pan tightly. Cook for 15 minutes, and then take off the heat and let the pan sit, still covered, until you are ready to serve the couscous.

In a 10-inch saute pan, heat another drizzle of olive oil over medium-low heat. Add the garlic and the red pepper flakes and cook gently for about 5 minutes, or until the garlic is golden and fragrant. Pat the shrimp dry, turn the heat up to high, and add the shrimp to the pan. Cook quickly, turning the shrimp frequently and stirring the oil and garlic into the shrimp. As soon as the shrimp is heated through (about 3 minutes), turn off the heat and stir in the basil and the lemon zest.

Season the couscous and shrimp to taste with salt and pepper. Serve the shrimp on a bed of couscous, and eat while it's hot!

 RSS    

 

Twitter: @ihavenet

Available at Amazon.com:

Be Good to Your Gut: Recipes and Tips for People With Digestive Problems

Big Green Cookbook: Hundreds of Planet-Pleasing Recipes and Tips for a Luscious, Low-Carbon Lifestyle

Savory Baking

Stonewall Kitchen Breakfast

 RSS    

MORE RECIPES:   DESSERT | PASTA | SEAFOOD | WOLFGANG PUCK

Recipes

 

More Recipes

Chili, Lemon and Basil Shrimp with Israeli Couscous

Copyright © 2011 APARTMENT THERAPY. Distributed by Tribune Media Services Inc.