Israeli Couscous with Shrimp and Lemon-Herb Dressing

Ingredients

• 1 cup Gluten-Free Couscous
• 1 pound Shrimp, peeled and deveined
• 2 tablespoons Olive Oil
• 2 cloves Garlic, minced
• 3 tablespoons Lemon Juice
• 0.25 cup Fresh Parsley, chopped
• 0.25 cup Fresh Dill, chopped
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper

Instructions

1. 1Ensure the 1 cup of Gluten-Free Couscous is cooled slightly. If it is warm, set it aside for 5 minutes to cool.
2. 2Place a 12-inch skillet over medium heat, set to approximately 325-350°F (160-175°C). Add the 2 tablespoons of Olive Oil to the skillet and let it warm for 1 minute.
3. 3Add the 2 cloves of minced Garlic to the warmed oil in the skillet. Cook, stirring constantly, for 1 minute, until the garlic is fragrant but not browned.
4. 4Add the 1 pound of Shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, until the shrimp turn pink and opaque and reach an internal temperature of 145°F (63°C).
5. 5In a large bowl, combine the 1 cup of Gluten-Free Couscous and the cooked 1 pound of Shrimp.
6. 6Add the 3 tablespoons of Lemon Juice, 0.25 cup of chopped Fresh Parsley, 0.25 cup of chopped Fresh Dill, 0.5 teaspoon of Salt, and 0.25 teaspoon of Black Pepper to the bowl with the couscous and shrimp.
7. 7Toss all ingredients gently until the couscous and shrimp are evenly coated with the lemon-herb dressing. Serve immediately.

Substitutions

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