Lemony Shrimp and Tomato Couscous

When I saw shrimp on sale for nearly 50% off, I immediately bought a pound without even first considering what to make. I dug around in the fridge and pantry for ideas and when I saw a box of Israeli couscous in the pantry, I immediately got the idea to do a sort of “shrimp scampi” dish with the couscous and some pine nuts (also found rummaging in the pantry!). It sounded OK in my head and I figured it would come out pretty good . . .

The first bite of this dish was so good, however, that Adam insisted I had to take a picture and post it to the blog! It’s rare for me to whip something together with found-in-the-pantry ingredients and have it turn out this good, so I just knew I had to share it. I hope you enjoy my recipe for Lemony Shrimp and Tomato Couscous!

By the way, this takes under 20 minutes to throw together (not counting the shrimp-cleaning time unfortunately) . . .

Lemony Shrimp and Tomato Couscous
Serves 2-4

• 1 pound large shrimp, peeled & deveined, tail off
• 1 pound package Israeli couscous (or regular couscous)
• 1 tbsp olive oil
• 4 cloves garlic, sliced
• 2 tbsp butter
• Juice of 1 lemon
• 1/4 cup pine nuts
• 1 tsp dried basil
• 8 oz cherry tomatoes, sliced in half

Dry the shrimp well and salt and pepper them lightly. Cook couscous according to package directions, stopping when it’s just shy of the desired texture.

Heat oil in a large skillet over medium heat. Saute the garlic for about 3 minutes to begin to brown it. Add the shrimp and cook for a few minutes until it starts to turn opaque. Add the butter and lemon and stir to melt the butter. Add pine nuts and keep stirring to brown them evenly, about 3 minutes. Add couscous, tomatoes, and basil to skillet and stir to coat and mix everything together. Adjust salt and pepper to taste. Serve immediately.

Tagged as: couscous, garlic, lemon, shrimp