This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers, and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free couscous in this dish.
"Italy is so influenced by others: couscous in the south, cinnamon in the north because of the Venetian spice trade." -Lidia Bastianich
This recipe is a bit of a mash-up with couscous that originates in northern Africa and the Middle East alongside an Argentinian green sauce. That said, this is a great dish with simply grilled veggies and shrimp and a terrific sauce. You could use any green sauce like Basil Pesto or Salsa Verde, however.
If you don't have a grill there are a lot of alternatives for how to cook the shrimp and veggies. One is to use a flat griddle like you might cook pancakes on. Another good technique is a large sheet pan or cookie sheet in an oven preheated to 375°F.
There are great whole wheat and gluten free pearled couscous on the market now. The whole wheat versions have a lot more fiber and a terrific toasted flavor. As with most gluten free products made with rice flour the gluten free couscous has about the same amount of fiber as regular couscous.
Servings: 4 | Serving size: 4 ounces shrimp with vegetables and couscous
Cooking time: 60 minutes
This recipe can easily be multiplied and makes good leftovers.
Place the water in a medium pan over high heat.
Add the couscous and reduce heat to a simmer.
Cover and cook for about 10 minutes until the water is absorbed.
Remove from heat and let stand, covered, for 2 - 3 minutes. Fluff gently with a fork.
Fill a small pan with water and soak wooden grill skewers for 20 minutes, or use metal skewers.
Preheat a grill to medium-high heat.
Toss the shrimp with the chimichurri and marinate for 5 minutes.
Using the skewers, pierce the shrimp through the middle. Make sure the shrimp are not touching each other to ensure even cooking.
Grill the shrimp until they turn pink and are fully opaque in the center, but do not turn rubbery (2- 3 minutes on each side).
Remove the shrimp from the grill once fully cooked, and set aside (keeping warm).
Trim the woody ends off of the asparagus.
Place the asparagus in a bowl with the onions and peppers and add the olive oil, salt, and pepper.
Toss well to coat the vegetables.
Grill the vegetables until they soften and develop grill marks, about 5 minutes on each side.
When vegetables are done, remove from the grill and allow to cool slightly.
Serve the couscous topped with the grilled shrimp and vegetables.
Serving size: 4 ounces shrimp with veggies and couscous
|Calories 430||Calories from Fat 108|
|% Daily Value|
|Total Fat 12g||16%|
|Saturated Fat 1.5g||8%|
|Monounsaturated Fat 8g|
|Trans Fat 0g|
|Total Carbohydrates 54g||20%|
|Dietary Fiber 10g||37%|
|Vitamin A 15%||Vitamin C 95%|
|Calcium 8%||Iron 16%|
|Vitamin K 80mcg||Potassium 700mg|