Israeli couscous is a fantastic alternative to typical pasta and rice dishes. Here, it’s matched with shrimp, fresh tomato, white wine, garlic, and lemon. A hint of butter makes a surprising difference, contributing a level of richness to the flavor of the light sauce.
2 3/4 cups chicken broth
2 1/4 cups pearl (Israeli) couscous
1 tbsp. extra-virgin olive oil
1 tbsp. butter
1 clove garlic, minced
1/2 lb. frozen cooked shrimp, thawed
1/4 cup dry white wine
1 tomato, diced
Salt and pepper
1 tbsp. freshly squeezed lemon juice
2 tbsp. chopped parsley to garnish
Bring broth to a boil in a 3-quart saucepan and stir in couscous; turn heat to low, simmer, uncovered, 6 minutes. Remove pan from heat, cover, let stand 10 minutes.
Heat olive oil and butter in a medium skillet until butter is melted. Add garlic and sauté for 1 minute (do not brown). Add shrimp and white wine; let cook down until white wine is reduced by half, about 3-4 mins. Add diced tomato. Season to taste with salt and pepper. Add freshly squeezed lemon juice and cooked couscous to shrimp-and-tomato mixture; stir to coat and let cook 1 minute to warm through.
Stir parsley into couscous mixture and place in serving bowl; serve hot.