Shrimp with Mediterranean Couscous | Wild Fork
Pair juicy shrimp with fluffy Mediterranean couscous for a light, fresh, and easy recipe perfect for lunch or a weeknight dinner.
INGREDIENTS
1 Cup Couscous
½ Cup Chopped Tomatoes
½ Cup Chopped Bell Pepper, red or mixed
½ Chopped White Onion
½ Cup Clam Juice or Vegetable Stock
⅓ Cup Chopped Parsley
⅓ Cup Chopped Basil
1 Lemon Sliced Thin
½ Lemon
½ Lime
LET'S GET COOKING!
Preheat oven to 350°F.
Rub shrimp with oil. Season all sides with coarse sea salt and black peppercorns. Add lemon pepper seasoning and stir. Set aside.
Set sauté pan over medium high heat, add oil.
Add bell pepper and onion. Sauté until onions are translucent
Add couscous and sauté for two minutes.
Add parsley and basil, reserving a bit of the parsley for garnish.
Squeeze ½ lemon and ½ lime over top.
Add clam juice and stir.
Top with lemon slices and shrimp.
Cover and bake for 45 minutes or until shrimp is pink and liquid is absorbed by couscous.*
Remove and stir.
Top with olive oil and parsley for garnish. Serve.
*USDA recommends cooking fish and shellfish to a minimum internal temperature of 145°F