Shrimp with couscous: this meal couldn't be simpler or tastier. It's also light, healthy and perfect for a weekday supper. This recipe is from the May 2007 issue of my favorite food magazine: Everyday Food.
The original recipe called for whole-wheat couscous, which I didn't have, so I used regular couscous. Otherwise, I followed the recipe, except that I cut the amounts in half since I was cooking for two rather than four. It yielded enough for me and my husband, plus one nice leftover serving, above, which I had cold for lunch the next day. It was as yummy right out of the fridge as it was warm the night before. If you're feeding four people, double the following amounts.
Shrimp with Couscous
1/2 lb. green beans, ends trimmed and halved crosswise
1/2 of a 10 oz. package of frozen corn kernels, thawed
A little over 1/2 lb. medium shrimp, peeled
1/2 cup couscous (or whole-wheat couscous, which has more fiber)
1/4 cup (or less) fresh basil leaves, torn into pieces (I didn't want the basil to overwhelm, so I used less than 1/4 cup, but didn't measure. The basil added a great flavor!)
1-1/2 tablespoons white-wine vinegar
1 tablespoon extra virgin olive oil
1) In a large saucepan with a lid, bring 1/2 cup salted water to a boil, add green beans and immediately cover with lid. Cook over medium-high head until crisp-tender, about 4 to 5 minutes. Add corn and shrimp and stir to combine. Cover and cook until shrimp are opaque throughout (recipe stated this would take 2 minutes, but mine took at least 4 minutes). Stir as needed and recover until done.
2) Add couscous and stir to combine. Cover and remove from heat. Let stand 5 minutes (couscous will absorb the extra water). Stir in the basil, vinegar and olive oil; season with course salt and freshly ground pepper. Fluff with a fork and serve.