Couscous with Roasted Shrimp and Veggies

 1/2 lb large shrimp, peeled and deveined

1 medium red bell pepper sliced thinly

1/2 lb asparagus, woody ends removed and cut into thirds

1/2 red onion sliced thinly

2 tsp each salt and pepper, 

1 tsp garlic powder

2 tbsp extra virgin olive oil+ 1/2 tbsp

2 cups couscous

2 cups water


Sauce:

3/4 cup extra virgin olive oil

1/2 apple cider vinegar

1 tsp Dijon mustard

1 clove of garlic finely minced 

1/4 tsp each salt and pepper


Preheat oven to 400 degrees


Make sauce.  Combine all the sauce ingredients into a small bowl and whisk together or add to a mason jar and shake well.  Set aside on the counter so flavors blend.


On a large baking sheet, add asparagus thirds, red bell pepper and red onion slices.  Season veggies with 1 teaspoon each salt and pepper and garlic powder. 

Drizzle extra virgin olive oil over veggies and toss well to coat.  Spread veggies out into a single layer on the sheet pan and roast for 6-7 minutes.  This may take a minute or 2 longer   if the veggies are cut thick.

Meanwhile, prepare the shrimp. Toss peeled and deveined shrimp with the remaining 1 tsp of salt and pepper and 1/2 tbsp of extra virgin olive oil.. 

Remove the veggies from the oven and add shrimp to the baking sheet.  Return to the oven and roast for another 6-7 minutes or until the shrimp are opaque.


Couscous:

While everything is cooking, Bring 2 cups of water to a boil. Place 2 cups of couscous into a mixing bowl.  Once the water has reached a boil, pour it over the couscous and immediately cover the bowl tightly not allowing any of the steam to escape.  Leave covered for 5 minutes.

When 5 minutes is up, uncover and fluff the couscous with a fork.


Transfer couscous to a large serving bowl and add hot veggies and shrimp to the couscous.  Drizzle half the sauce over the mixture,  Using a large spoon, stir to combine. The warm couscous, shrimp and veggies will absorb this flavorful sauce, so add more sauce and stir to combine. 



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