Shrimp Couscous

Ingredients

  • 12 oz Israeli pearl couscous

  • ½ lb shrimp, about 15 to 20 shrimp depending on size (peeled and deveined)

  • 3 cups chicken broth

  • 1 tablespoon olive oil

  • ¼ teaspoon garlic powder

  • ¼ teaspoon chili powder

  • ¼ teaspoon pepper

Sauce

  • ⅓ cup olive oil

  • 1 teaspoon lime juice

  • 1 teaspoon apple cider vinegar

  • 1 avocado

  • ½ teaspoon chili powder

  • Salt and pepper to taste

Steps

  1. Start by making sauce by adding all the ingredients together in a small bowl and mixing them thoroughly. Be sure to mash the avocado until smooth. Set aside

  2. Lightly cover the bottom on a saute pan with olive oil and heat to medium on stove

  3. Place shrimp in pan and cook for approximately 2 minutes on each side (until shrimp are pink and no longer translucent)

  4. As the shrimp are cooking, coat them with the garlic powder, chili powder, and pepper

  5. When shrimp have finished cooking, remove from heat and set aside

  6. In a pot, add 1 tablespoon olive oil and couscous

  7. Cook on medium for 3 minutes to toast couscous. Gently shake pot and stir couscous to prevent couscous from burning

  8. Add in broth then bring to a boil

  9. Reduce heat to low and simmer (with lid partially covering pot) for 10 to 12 minutes, or until couscous is tender

  10. Combine sauce, cooked shrimp, and couscous in large bowl

  11. Serve and enjoy!


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