Israeli Couscous with Shrimp, Cauliflower, Peas and Mint
- cal. (kcal) 750
- Makes: 4 servings
- Prep: 15 mins
- Cook: 18 mins
- Prepare couscous according to package directions.
- 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.
- 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.
- Recipe courtesy of Live to Eat by Michael Psilakis.
Nutrition Information for Israeli Couscous with Shrimp, Cauliflower, Peas and MintServings 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.