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Israeli Couscous with Shrimp

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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

  1. 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.
  2. 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.
  3. Stir parsley into couscous mixture and place in serving bowl; serve hot.

About the author

Sandy Smith

Sandy Smith is a full-time freelance editor and writer with more than two decades' experience in the publishing industry. Professionally, she specializes in editing fiction and culinary nonfiction. She has worked as a pastry chef and enjoys cooking for family and friends, reading, writing fiction, and distance running....


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