Couscous: A food so nice they named it twice. Israeli couscous is known by the Hebrew word p’titim which translates to “little crumbles.” But what exactly IS couscous? Is it pasta? Is it a grain? And is there a difference between Israeli couscous and just normal couscous? I’ve done many a google search to be able to provide these answers to you, my curious students.
Couscous IS a pasta, similar to orzo, made from wheat flour, water, and egg yolk. Israeli couscous is often referred to as pearl couscous and much larger than its north African cousin. It has a nuttier flavor and chewier texture than the smaller varieties, which is why I love it so much! While normal couscous can be prepared by steaming or soaking it in hot water, Israeli couscous needs to be simmered in water or broth (my favorite) on the stove. To give it the best flavor, I always toast the Israeli couscous to a light golden brown with olive oil or butter prior to simmering it in broth. Israeli couscous also has a low glycemic index, making it a healthy and high-fiber food. However, because it is technically a pasta, I try to incorporate it with equal amounts of vegetables and lean protein to make a more guilt-free and well rounded meal.
Which brings us to this easy and amazing recipe for mediterranean shrimp with Israeli couscous. It makes the perfect light dinner or lunch with flavor that really packs a punch. Shallots, garlic, yellow onion, wilted arugula, fresh dill, parmesan, and lemon juice make this dish sing. And of course it uses my favorite shrimp of all time. If you don’t know about Trader Joe’s frozen wild Argentinian red shrimp, now ya know. They are the best. I have a whole colony of them in my freezer to prove it (Yes, I had to google “What do you call a group of shrimp?” They are not considered a flock or herd, contrary to popular belief). My shrimp colony gets used and replenished almost every Sunday when we do our Trader Joe’s run. They are big boys, so one bag usually makes 2 meals for the both of us. The Israeli couscous I use is also from Trader Joe’s, so if you are making this recipe, grab that there too! If you don’t like seafood, this recipe is also great with marinated chicken breasts! Let me know what you think!!
One Flew Over the Couscous Nest {mediterranean shrimp with Israeli couscous}
Ingredients
- 2 shallots, chopped
- 1 lemon
- 1 yellow onion, chopped
- 1/2 cup fresh dill, chopped
- 12 large shrimp
- 1 3/4 cups chicken broth
- 2 tbsp butter or olive oil
- 1/2 teaspoonsalt
- pinch of black pepper
- 3 cups arugula
- 2 tablespoons freshly chopped parsley
- 1 1/2 cups Israeli couscous
- 2 tablespoons parmesan cheese
Instructions
- Add 1 tbsp butter or olive oil to a medium saucepan over medium heat. Add the shallots and yellow onion and sauté until they soften.
- Add couscous and stir often until the couscous browns slightly. Add the broth and the salt, and bring to a boil. Reduce the heat to low, cover and simmer until the liquid is absorbed and couscous is tender (about 10 minutes or so).
- Pat shrimp dry and season with salt and pepper.
- In a separate large sauté pan or cast iron skillet add 1 tbsp of olive olive oil over high heat.
- Add the shrimp to the pan in a single layer. Cook for 2 minutes and flip. Cook on the other side for 1 minute.
- Once the shrimp are done add the couscous mixture to the skillet and reduce heat to low.
- Mix in fresh dill, arugula, parsley, and the juice of one lemon.
- Toss until the arugula is slightly wilted, about 1 minute.
- Top with parmesan.
- Plate and serve!
