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Israeli Couscous with Grilled Shrimp in Curry Sauce

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  • Prep 20 min
  • Total 40 min
  • Ingredients 17
  • Servings 4
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Shrimp is the star of this dish. However, I have to talk about its side dish: Israeli couscous, which isn't really couscous but more of a pasta in the shape of little pellets, which cooks in 10 minutes and can be made in many different ways. I like it because it is colorful and tasty. It's a great option to mix with this Israeli couscous, just as you would do with rice, but for a more sophisticated dish. Serve the curry sauce on the side so each person can add it as they like. This can be a great dish to take on a camping trip or to the beach, just make sure to prepare the couscous ahead of time and you can cook the shrimp on site. Remember to not over cook the shrimp so they can remain juicy.
by Morena Cuadra
Updated Sep 28, 2015
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Ingredients

Couscous

  • 3 tablespoons olive oil
  • 1/2 cup chopped onion
  • 1 garlic clove, chopped
  • 2 1/2 cups veggies chopped (carrots, red bell pepper, zucchini, egg plant, etc.)
  • 2 cups Israeli couscous
  • Salt and pepper
  • 1/2 cup peas
  • 1/2 cup raisins (optional)

Grilled shrimp

  • 24 shrimp, cleaned
  • Salt and pepper
  • Juice from half a lemon

Curry sauce

  • 1 tablespoon olive oil
  • 1 tablespoon onion finely chopped
  • 2 teaspoons curry
  • 1/2 cup coconut milk
  • 1/2 cup de half-and-half
  • Salt and pepper

Directions

  •  
    1
    Couscous: In a frying pan heat up the oil at medium heat. Add onions and garlic, and sauté until translucent. Add chopped veggies and mix well.
  •  
    2
    Add couscous, season with salt and pepper, and add 3 1/2 cups of hot water. Let boil, lower the heat, cover partially and let cook for 10 minutes or until couscous is al dente. If you see it dry out, add little more water.
  •  
    3
    Grilled Shrimp: Meanwhile season shrimps with salt, pepper and lemon juice. Save on the side.
  •  
    4
    Curry sauce: In a frying pan heat up oil and cook onion, add curry and then add coconut milk and Half and Half. Let boil, reduce heat and cook for a few minutes. Season with salt and pepper.
  •  
    5
    Insert three shrimps per kabob stick. Cook them on the grill and serve immediately with Israeli couscous and curry sauce.

Expert Tips

  • tip 1
    You can cook the couscous in vegetable stock for another layer of flavor.
  • tip 2
    Instead of couscous, use orzo or some other type of small pasta. Instant couscous is another option but the vegetables would have to be cooked separately to make sure they cook fully.
  • tip 3
    For a spicy touch, add some ground pepper to the curry sauce.
  • tip 4
    You can also make the Israeli couscous and serve it with fish, chicken or eat, or even as a vegetarian option.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Shrimp is the star of this dish. However, I have to talk about its side dish: Israeli couscous, which isn't really couscous but more of a pasta in the shape of little pellets, which cooks in 10 minutes and can be made in many different ways. I like it because it is colorful and tasty. It's a great option to mix with this Israeli couscous, just as you would do with rice, but for a more sophisticated dish. Serve the curry sauce on the side so each person can add it as they like. This can be a great dish to take on a camping trip or to the beach, just make sure to prepare the couscous ahead of time and you can cook the shrimp on site. Remember to not over cook the shrimp so they can remain juicy.
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