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As much I love going out to eat and experiencing the fine dining atmosphere, once in a while I also enjoy re-creating that fine dining ambiance at home too. Of course, during the summer months I stick to seafood dishes as they’re the quickest meals to make. And no matter how simple the dish might be, I still love picking out a favorite bottle of wine from our collection, lighting up a couple of candles and putting on some lounge or jazz music in the background to make it special.
This past week was no exception! This meal takes less than thirty minutes to make. All you do is follow the cooking instructions on the couscous container. Ever since we had Mediterranean Israeli couscous at a restaurant, I’ve been fixated on the beautiful large pearl-like chewy goodness they become once prepared. What’s nice with couscous is that you can doctor it any way you want with any kind of vegetables and fish or meat.
Ingredients:
2 boxes of Israeli couscous
2lbs large shrimp, peeled deveined
2 large cloves garlic chopped {or as many as you’d like}
1/2 cup extra virgin olive oil
4 tbsp lemon juice
2tsp sea salt
1 tbsp red pepper flakes
a handful of chopped parsley
1/4 cup of cherry tomatoes {cut in half depending on size… if small, leave whole}
Recipe:
Preheat your toaster oven to 375 degrees. While you’re boiling the water for your couscous, combine all your ingredients in an oven-safe pan and bake for 10 minutes. Then when both your couscous and shrimp are done mix it all together and sprinkle top with some chopped parsley alongside a nice tossed green salad and Voila!
A beautiful meal that shows your family how much you love them.