RECIPE: Israeli Couscous with Roasted Shrimp

Absolutely Delicious!
Absolutely Delicious!

I wish that I had more time to cook during the week. Time seems to slip by me with my hectic schedule. So, I appreciate any time I can cook a delicious, nutritious, and beautiful meal. Here’s my original recipe for Israeli Couscous with Roasted Shrimp. This is a great weeknight dinner idea that feels like a special weekend dinner. Why? It’s done in just 30 minutes and it’s amazing.

Israeli Couscous with Roasted Shrimp

Serving size: 1.5 cups
Total servings made: 4
Total cooking time: 30 minutes

1-3/4 cups Israeli Couscous
2 cups of water
1 tbsp of olive oil
1 lb of shrimp, thawed, drained, and patted dry
4 tbsp canola oil
2 tsp of red chili flakes
1 tsp salt
1 tsp pepper
1/2 large white onion, sliced
1 yellow bell pepper, sliced
1-1/2 cups of spinach
1 cup of baby tomatoes
1/2 meyer lemon, juiced
1/2 cup of feta cheese
additional salt and pepper, to taste

Start by boiling the water on high heat. Once it’s boiled, add the couscous and olive oil, turn the heat down to low/simmer, place the lid on, and cook the pasta until the water has completely evaporated (~6-10 minutes).

Meanwhile, pre-heat the oven to 400 degrees. While it is pre-heating, prepare a baking sheet with some parchment paper on top. Combine the shrimp, 2 tbsp oil, red chili flakes, salt, and pepper, and place the mixture onto the baking sheet. Evenly space the shrimp, so that there is only one equal layer. Once the oven is properly pre-heated, place the shrimp in and cook until they are just done/pink (~8-10 minutes).

Heat a large non-stick skillet on medium heat for 3-4 minutes. Add the remaining 2 tbsp of oil to the pan and let it heat for 1 minute. Add the onion and bell pepper, and sauté the mixture for 5-6 minutes until the onion is slightly translucent and the bell pepper has slightly softened. Toss in the spinach and cook it all for another 2-3 minutes until the spinach wilts. Then, add the tomatoes, cooked shrimp, and Israeli couscous to the skillet. Squeeze the juice of half a meyer lemon into the mixture (if you like it very lemony, you can either add more lemon now or later at the table). Right before serving, toss in the feta cheese, salt, and pepper to taste.

Serve the dish warm with wedges of lemon on the side and some hot sauce for an extra kick. It’s a wonderful comfort-food dish that is spicy from the shrimp, tart from the lemon, sweet from the onions/tomatoes/bell pepper and savory from the feta cheese.

Other Healthy Alternatives: This is a dish that can be modified in various ways. You can substitute the Israeli couscous with any other whole grain like barley or brown rice. Whatever tickles your pickle. Don’t like bell peppers? No worries! Toss in some green beans or your favorite brightly-colored vegetable instead. Vegetarian? Swap that shrimp out for some delicious tofu.

The best part is that it makes for a great chilled salad for your lunch the next day (if it lasts that long) 😉

Happy eating, friends

Thomas Ngo
Dietetic Intern
NASM Certified Personal Trainer


2 Comments Add yours

  1. Glenys says:

    I tried this this week! I used arugula instead of spinach and just tossed it in at the end instead into the pan. And I fried the shrimp with the veggies because I’m too lazy and hot to turn the oven on right now. And I tossed in some harissa. It was very rich but I think I’m going to like it cold for lunch tomorrow!

    1. Thomas says:

      OOOOOO I’m so glad you tried it out! Adding the arugula is genius! Let me know how it tastes cold please 🙂

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