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Photo: Jacob Fox
Active Time:20 minsTotal Time:20 minsServings:4Jump to Nutrition Facts
Active Time:20 minsTotal Time:20 minsServings:4
Active Time:20 mins
Active Time:
20 mins
Total Time:20 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ½cupswhole-wheat pearl couscous1smallred bell pepper, chopped½cupsnow peas, trimmed and sliced3tablespoonssliced fresh basil, divided3tablespoonssliced fresh mint, divided1cupchopped fresh cilantro2tablespoonslime juice1tablespoonrice vinegar1tablespoonwater1 ½teaspoonssambal oelek (see Tip)1 ½teaspoonsgrated fresh ginger1large clove garlic, crushed and peeled½teaspoonground pepper, divided⅛teaspoonsalt5tablespoonsgrapeseed oil, divided1poundlarge raw shrimp (16-20 count), peeled and deveined
Cook Mode(Keep screen awake)
Ingredients
1 ½cupswhole-wheat pearl couscous
1smallred bell pepper, chopped
½cupsnow peas, trimmed and sliced
3tablespoonssliced fresh basil, divided
3tablespoonssliced fresh mint, divided
1cupchopped fresh cilantro
2tablespoonslime juice
1tablespoonrice vinegar
1tablespoonwater
1 ½teaspoonssambal oelek (see Tip)
1 ½teaspoonsgrated fresh ginger
1large clove garlic, crushed and peeled
½teaspoonground pepper, divided
⅛teaspoonsalt
5tablespoonsgrapeseed oil, divided
1poundlarge raw shrimp (16-20 count), peeled and deveined
DirectionsCook couscous according to package directions. Drain, rinse and place in a large bowl. Add bell pepper, snow peas and 2 tablespoons each basil and mint.Meanwhile, combine cilantro, lime juice, vinegar, water, sambal oelek, ginger, garlic, 1/4 teaspoon pepper and salt in a blender. Blend until smooth. With the motor running, slowly drizzle in 4 tablespoons oil. Set aside 2 tablespoons of the dressing. Toss the remaining dressing with the couscous and vegetables to coat.Heat the remaining 1 tablespoon oil in a large skillet over high heat. Pat shrimp dry and sprinkle with the remaining 1/4 teaspoon pepper. Add to the pan and cook, flipping once, until just cooked through, about 2 minutes per side. Serve the shrimp and couscous mixture with the reserved 2 tablespoons dressing and the remaining 1 tablespoon each basil and mint.TipSambal oelek is a thick Indonesian condiment made with chiles, vinegar and salt that adds a spicy kick to the dressing here. Find it in well-stocked grocery stores or specialty Asian grocery stores. Use the rest of that jar in stir-fries, noodle dishes or in place of your favorite hot sauce.Originally appeared: EatingWell Magazine, December 2021
Directions
Cook couscous according to package directions. Drain, rinse and place in a large bowl. Add bell pepper, snow peas and 2 tablespoons each basil and mint.Meanwhile, combine cilantro, lime juice, vinegar, water, sambal oelek, ginger, garlic, 1/4 teaspoon pepper and salt in a blender. Blend until smooth. With the motor running, slowly drizzle in 4 tablespoons oil. Set aside 2 tablespoons of the dressing. Toss the remaining dressing with the couscous and vegetables to coat.Heat the remaining 1 tablespoon oil in a large skillet over high heat. Pat shrimp dry and sprinkle with the remaining 1/4 teaspoon pepper. Add to the pan and cook, flipping once, until just cooked through, about 2 minutes per side. Serve the shrimp and couscous mixture with the reserved 2 tablespoons dressing and the remaining 1 tablespoon each basil and mint.TipSambal oelek is a thick Indonesian condiment made with chiles, vinegar and salt that adds a spicy kick to the dressing here. Find it in well-stocked grocery stores or specialty Asian grocery stores. Use the rest of that jar in stir-fries, noodle dishes or in place of your favorite hot sauce.
Cook couscous according to package directions. Drain, rinse and place in a large bowl. Add bell pepper, snow peas and 2 tablespoons each basil and mint.
Meanwhile, combine cilantro, lime juice, vinegar, water, sambal oelek, ginger, garlic, 1/4 teaspoon pepper and salt in a blender. Blend until smooth. With the motor running, slowly drizzle in 4 tablespoons oil. Set aside 2 tablespoons of the dressing. Toss the remaining dressing with the couscous and vegetables to coat.
Heat the remaining 1 tablespoon oil in a large skillet over high heat. Pat shrimp dry and sprinkle with the remaining 1/4 teaspoon pepper. Add to the pan and cook, flipping once, until just cooked through, about 2 minutes per side. Serve the shrimp and couscous mixture with the reserved 2 tablespoons dressing and the remaining 1 tablespoon each basil and mint.
Tip
Sambal oelek is a thick Indonesian condiment made with chiles, vinegar and salt that adds a spicy kick to the dressing here. Find it in well-stocked grocery stores or specialty Asian grocery stores. Use the rest of that jar in stir-fries, noodle dishes or in place of your favorite hot sauce.
Originally appeared: EatingWell Magazine, December 2021
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Nutrition Facts(per serving)478Calories18gFat52gCarbs28gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
