Lemon & Basil Shrimp with Israeli Couscous
Oh, summertime. You make us so very busy and make us resort to convenience items, repeated recipes, and other shortcuts in order to keep cooking through these hot weeks. Luckily, some recipes are tasty, original, AND quick to make. This took all of 10 minutes to prep and another 20 to cook, and was bursting with fresh flavor. It was also very light, which is why I chose it, which worked perfectly for us after gorging at the Taste of Allston. We also had some fun tri-color Israeli couscous, and I cut the shrimp in half from the original to slightly boost the healthy factor. All in all this was very good, fresh, and simple, so please enjoy.
Lemon & Basil Shrimp with Israeli Couscous (Serves 2)
Adapted from The Kitchn
- 1 cup Israeli couscous
- 1 lemon, juiced and zested
- 1 1/2 cups chicken broth
- 2 tbsp. minced garlic (about 4-6 cloves)
- 1/2 lb. raw medium shrimp, peeled and deveined
- 1 bunch basil, leaves torn
- olive oil
- kosher salt
- freshly ground black pepper
- crushed red pepper
- Heat 1 tbsp. olive oil in a medium saucepan or small pot over medium heat. Add couscous and stir occasionally to toast until slightly fragrant. Add lemon juice and stir until it evaporates, then add broth. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes or until liquid evaporates. Cut the heat and leave lid on until shrimp is ready.
- Add 2 tbsp. olive oil and a few shakes of crushed red pepper to a larger frying pan (while pan is cold) and turn heat to medium-low. Cook gently for 5-10 minutes or until garlic is golden brown but not burned.
- Drizzle shrimp with vegetable oil and season with the salt and pepper. Turn heat up to high and add shrimp. Cook stirring constantly until shrimp are *just* cooked through. Cut the heat, stir in basil, lemon zest, and season with salt and pepper. Serve shrimp over couscous in bowls immediately.