Well, that was an unexpected hiatus. I certainly underestimated how busy I would be this semester. My coursework has been lighter than usual, but I’ve been much more involved in my teaching than I was last semester, and I’m neck-deep in reading for my first field exam. Fortunately, summer is fast approaching, and it is now officially baseball season, so that in addition to the sunnier weather should hopefully get me down the home stretch.
This recipe is from The Kitchn, which is one of my favorite food blogs and what I would love The Saucy Scholar to be when it grows up. This dish is perfect for busy days like the ones I’ve been having, and is both filling and light enough to be an excellent summer supper for two. This has been in my personal rotation for some time now, and it’s been a success every time I’ve made it. The Kitchn’s version is here, but since my local supermarket doesn’t carry Israeli Pearl Couscous, I’ve made it with Near East instant variety instead and had to make some slight changes, which you can find in my version below.
What You’ll Need:
- 1 Box of Instant Couscous (I used Near East Original Plain Pearled Couscous)
- 1 Tablespoon Olive Oil
- Juice and Zest of 1 Lemon
- 1 1/2 Cups of Water
- 1 Cup of Chicken Broth
- 1 Pound Cooked Shrimp, De-veined and tails Removed
- Red Pepper Flakes
- 4 Cloves of Garlic, Minced
- About 1 cup of Fresh Basil
- Salt and Pepper
- Prepare the couscous by combining it with 1 tablespoon Olive Oil, Lemon Juice, Water, Chicken Broth, in a medium saucepan. (Don’t forget to set aside the zest for the shrimp!)
- Bring to boil, then reduce heat to medium for 12 minutes, stirring occasionally.
- Once liquid is mostly absorbed, heat a drizzle of Olive Oil in a medium/large skillet. Sauté the Garlic and Red Pepper Flakes.
- Keep an eye on the Couscous–once the liquid is absorbed, take off heat and let stand for 5 minutes.
- Once Garlic and Red Pepper Flakes are ready, pat the Shrimp dry and add them to the skillet, on high heat. Cook until heated through (about 3 minutes), turning often and coating the Shrimp with the Oil, Garlic, and Red Pepper Flakes.
- Remove from heat and stir in Basil and Lemon Zest.
- Serve immediately over Couscous, and season with Salt and Pepper to taste.