This minty couscous salad, topped with quick-cooking, flavorful shrimp, is a fresh dinner that comes together in a snap.
What You Get
Sugar snap peas (see note below)
Peeled, deveined shrimp (see note below)
Spanish smoked paprika
What You’ll Need
Salt and freshly ground pepper
Makes 3 servings
Active Time: 30 minutes
Total Time: 30 minutes
In a saucepan, bring 1¼ cups water to a boil. Add 1 cup couscous and ¾ teaspoon salt, cover the pan, and remove from the heat. Let stand until tender, 5 minutes. Fluff with a fork, transfer to a bowl, and let cool.
Meanwhile, trim half of the sugar snaps, and cut them in half. Reserve the rest for another use. Slice 2 scallions. Chop 2 cloves of garlic. Pick the mint, toss the stems, and chop the leaves.
Rinse out the saucepan, fill it with water, and salt generously. Return the pan to the heat and bring to a boil. Add the sugar snaps and cook until tender-crisp, 2 to 3 minutes. (If you receive English peas, shell the peas and cook them until bright green, 1 to 2 minutes). Drain the sugar snaps and rinse with cold water, then transfer to paper towels to dry.
Add the sugar snaps, scallions, and mint to the couscous and stir to combine. Drizzle with the juice of 1 lemon and ¼ cup olive oil, season with salt, and stir to coat.
In a bowl, combine the shrimp, 1 tablespoon olive oil, 1 teaspoon paprika, ½ teaspoon salt, and ¼ teaspoon pepper, and stir to coat. Warm a nonstick frying pan over medium-high heat. Add the shrimp and sauté until they begin to turn pink, 3 to 5 minutes. Add 1 tablespoon butter and the chopped garlic and stir until the shrimp are bright pink, the butter has melted, and the garlic is fragrant, 30 seconds longer.
Spoon the couscous salad into bowls, top with the shrimp, and serve warm.
Contains: crustacean shellfish, wheat.
Note: Depending on seasonal availability, you might receive sugar snap peas, snow peas, or English peas. The shrimp arrives frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place it in a bowl of cold water for about 5 minutes, then drain and pat dry.