Israeli Couscous and Shrimp with Avocado Cilantro Lime Dressing

• Seafood

  • 10 Shrimp

• Produce

  • 1/4 Avocado
  • 1 handful Cilantro
  • 1/4 tsp Garlic powder
  • 1 tbsp Red onion

• Canned Goods

  • 1 1/2 cup Vegetable stock

• Condiments

  • 1 tsp Lime juice

• Pasta & Grains

  • 6 oz Israeli couscous

• Baking & Spices

  • 3/4 tsp Chili powder
  • 1/4 tsp Pepper
  • 1/4 tsp Salt
  • 1 Dash Salt and pepper

• Oils & Vinegars

  • 6 1/3 tbsp Olive oil, Extra Virgin
  • 1 tsp Red wine vinegar

Found on keystothecucina.com

Description

Ingredients

• 6 oz Israeli couscous (sometimes called pearl couscous)
• 1 tbs extra virgin olive oil
• 1½ c vegetable stock
• 10 shrimp, peeled and deveined
• ¼ tsp garlic powder
• ¼ tsp chili powder
• ¼ tsp salt
• ¼ tsp pepper
• Dressing:
• ⅓ c extra virgin olive oil
• 1 tbs chopped red onion
• 1 tsp lime juice
• 1 tsp red wine vinegar
• 1 handful cilantro
• ¼ avocado
• ½ tsp chili powder
• Dash of salt and pepper

Directions

• In a pot, add evoo and couscous. Cook on medium for 3 minutes to lightly toast couscous.
• Add vegetable broth, bring to boil, and simmer on low for 10-12 minutes or until couscous is tender.
• In a food processor, add all of the ingredients for the dressing except the evoo. Pulse until ingredients are finely chopped then stream in evoo. Set aside.
• In a small bowl, combine the shrimp and seasonings from the garlic powder to the pepper. Mix well so that shrimp is covered in spices.
• Add a drizzle of evoo to a saute pan and heat on medium.
• Place shrimp in pan, and cook for 2 minutes on each side.
• Immediately remove from the heat and combine all ingredients in a bowl (couscous to dressing to shrimp).
• Can be served warm or cold.