| Serves | Prep Time | Cook Time | Total Time |
| 2 | 20 | 10 | 30 |
This couscous bowl takes grain bowls to the next level! Featuring a spicy Sesame Tahini shrimp, flavorful Israeli couscous, and plenty of fresh veggies. Huge thanks to Ray aka @raynboweats for this fabulous recipe!
| 1 lb | Shrimp (Wild Caught, deveined) |
| 1 | Lemon (1/2 for shrimp, 1/2 for serving) |
| 1 Tbsp | Extra Virgin Olive Oil EVOO |
| 1 | Roasted Red Bell Pepper (Diced) |
| 1 | Persian Cucumber (Diced) |
| 1 | Shallot (Thinly Sliced) |
| 1/4 cup | Olives (Chopped) |
| 1 cup | Artichoke hearts (Chopped) |
| 1 cup | Israeli Couscous + 1½ cup water |
| (Optional) | Cayenne Pepper |
| (Optional) | Handful of Mixed Greens |
| 6 Tbsp | DRESS IT UP DRESSING Sesame Tahini Dressing (1/2 for shrimp, 1/2 for couscous bowl) |
For the shrimp:
Devein and remove the shell. Then rinse in cold water followed by half the lemon juice. Drain and pat dry. Add 3 Tbsp Sesame Tahini, a dash of Cayenne, and set aside.
For the couscous:
In a nonstick pan on medium heat add 1 Tsp EVOO, toss in the couscous and sauté for about 3 minutes. This will give the couscous depth. Add 1/2 Tsp salt, 1½ C hot water, and bring to boil. Reduce heat to med-low, cover, and let it cook until done.
For the rest:
Chop all veggies according to above directions, and begin cooking the shrimp. Cook the shrimp on medium heat, using 1 Tsp EVOO at a time. I cooked it in 2 batches, 2 minutes per side and added a hint of butter at the end.
Combine the veggies and couscous with 3 Tbsp Sesame Tahini dressing. Salt and pepper to taste. Plate everything and enjoy!
P.S. for anyone in the Frisco, TX area, check out Ray‘s local hommus business!