A recipe for shrimp and vegetable couscous made with squash and Israeli couscous. A quick and easy meal for a busy weeknight or any day.
Course
Main Dish
Cuisine
Indian
Prep Time10minutes
Cook Time30minutes
Total Time40minutes
AuthorRenee
Ingredients
For the couscous:
1square Land O Lakes® Savory Butter & Olive Oil Sauté Express® Sauté Starter
2cupsuncooked Israeli/pearl couscous
4cupswater*
For the shrimp and vegetables:
3squares Land O Lakes® Savory Butter & Olive Oil Sauté Express® Sauté Starter
1small onionchopped
1medium zucchini
2medium yellow squash
1poundmedium raw shrimppeeled and deveined
Salt and pepper
Optional chopped fresh parsley for garnish.
Instructions
For the couscous:
In a saucepan, melt the Sauté Express® Sauté Starter square over medium heat until sizzling. Add the couscous and stir to coat. Continue cooking and stirring until lightly toasted, about 2 to 4 minutes. Add the water and bring to a boil. Reduce heat to low and simmer, covered, for 15 minutes.
For the shrimp and vegetables:
Slice the zucchini and squash in half lengthwise and then into 1/4-inch slices. Set aside.
In a large 12-inch saute pan, melt the Sauté Express® Sauté Starter squares over medium heat. Add the onions and cook until translucent, about 4 minutes. Add the squash and sauté until slightly softened. Add the shrimp and stir. Cover and cook until shrimp are cooked through, stirring occasionally. Season with salt and pepper to taste. Serve shrimp and vegetables over couscous. Garnish with chopped fresh parsley if desired.
Recipe Notes
*Check your couscous package instructions for the amount of liquid to use. It can vary depending on the size. You can substitute regular couscous if you cannot find Israeli/pearl couscous. Cook according to package instructions.