Ingredients

1 cup Israeli (pearl) couscous
2 tsp Madras Curry Powder
1/2 tsp Sonoma Gourmet Kosher Salt
2 cups water
1 lb shrimp, peeled, deveined with tails attached
1/2 oz Aloha Chicken and Fish
Shallot Extra Virgin Olive Oil

Quick weeknight meal? Company-worthy? Lunchbox packable? Check, check and check. This dish is convenient, makes use of freezer and pantry staples and tastes amazing. The Aloha Chicken & Fish blend is fun with its sweet-spicy combo with crunch from sesame seeds. The curried couscous makes a fantastic base and lends itself to either serving hot or cold as a salad. So many reasons to love this dish!

Instructions

1.Heat a pot over medium heat. Add the couscous to the pan along with 1 Tbl Shallot Extra Virgin Olive Oil, Madras Curry and Sonoma Gourmet Kosher Salt.
2.Heat a large skillet over medium-high heat. Drizzle in 1 tablespoon Shallot Extra Virgin Olive Oil. Add two skewers (or more depending on the size of your skillet--don't overcrowd), and sear the shrimp skewers about four minutes on both sides, until lightly browned, firm and opaque pink throughout. Repeat with remaining skewers.
3.Stir and allow couscous and spices to toast and become aromatic- about three minutes. Add the water and bring to a boil. Lower the heat to low and cover. Cook couscous for 9-12 minutes or until desired degree of doneness. Less time for al dente. More time for softer couscous.
4.At the end of cooking, remove the cover and fluff with a fork. Set aside while you prepare the shrimp skewers.
5.Skewer the shrimp and place in a shallow dish. Sprinkle evenly with the Aloha Chicken and Fish.

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