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 EVOO
1 Roasted Red B. 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
Cayenne Pepper (optional)
Handful of Mixed Greens (optional)
6 Tbsp. 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!