This minty fresh couscous salad, topped with quick-cooking, flavorful shrimp, is a healthy dinner that comes together in a sugar snap.
What You Get
Sugar snap peas
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 the sugar snaps, and cut them in half. Thinly slice 2 green onions. Chop 2 cloves 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. Drain the sugar snaps and rinse with cold water, then transfer to paper towels to dry.
Add the sugar snaps, green onions, and mint to the couscous and stir to combine. Drizzle with the juice of the lemon and 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.
Note: 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.