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Israeli Couscous with Shrimp, Cauliflower, Peas and Mint

Israeli Couscous with Shrimp, Cauliflower, Peas and Mint

Nutrition Facts
  • cal. (kcal) 750
  • Makes: 4 servings
  • Prep: 15 mins
  • Cook: 18 mins
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Ingredients

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  • 1 cup whole-grain dry Israeli couscous
  • 1/4 cup canola oil
  • 6 cups Blanched Cauliflower
  • 20 large shrimp (15/20 per lb), peeled, deveined, tails removed, halved lengthwise
  • 3 cups English peas, thawed if frozen
  • 3/4 cup Garlic Puree
  • 12 mint leaves
  • Juice of 1 lemon
  • Kosher salt
  • Freshly ground black pepper

Directions

  1. Prepare couscous according to package directions.
  2. Heat oil in a large skillet over medium. Add cauliflower and sear florets, turning occasionally, until golden in spots, resisting the urge to move them until parts touching skillet are properly seared, 7 to 8 minutes.
  3. Add couscous, 3/4 cup water, shrimp, peas, garlic puree, mint and lemon juice; season with salt and pepper. Cook 10 minutes, until shrimp are opaque and liquid is reduced by half. Serve warm.

Note

  • Recipe courtesy of Live to Eat by Michael Psilakis.

Nutrition Information for Israeli Couscous with Shrimp, Cauliflower, Peas and Mint

Servings Per Recipe: 4
PER SERVING: 750 cal., 36 g total fat (5 g sat. fat), 1430 mg sodium, 87 g carb. (10 g fiber, 10 g sugars), 25 g pro.