Israeli Couscous with Shrimp, Cauliflower, Peas and Mint
Prepare couscous according to package directions.Advertisement
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.