Serves 2

For the couscous:

Olive oil

1 cup Israeli (pearl) couscous

1 lemon, zested and juiced

1 ½ cups chicken broth

Salt and freshly ground black pepper

For the shrimp:

4 large cloves garlic, minced

Pinch red pepper flakes, to taste

1 pound cooked shrimp, deveined and tails removed

1 cup loosely packed fresh basil

Salt and freshly ground black pepper

Heat a drizzle of olive oil in a 2-quart saucepan over medium heat. Add couscous and fry for 2 to 3 minutes, or until it starts smelling a little toasty.

Add the lemon juice and stir until the lemon juice evaporates. (Reserve the lemon zest for the shrimp.) Add the chicken broth and bring to a slow boil, then turn the heat to low (not simmer) and cover the pan tightly. Cook for 15 minutes, then take off the heat and let the pan sit, still covered, until you are ready to serve the couscous.

In a 10-inch sauté pan, heat another drizzle of olive oil over medium-low heat. Add garlic and red pepper flakes and cook gently for about 5 minutes, or until the garlic is golden and fragrant.

Pat the shrimp dry, turn the heat up to high, and add the shrimp to the pan. Cook quick, turning the shrimp frequently and stirring the oil and garlic into the shrimp.

As soon as the shrimp is heated through (about 3 minutes), turn off the heat and stir in the basil and the lemon zest.

Season the couscous and shrimp to taste with salt and pepper. Serve on couscous.


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Posted by: ghost21 on Category: Seafood