Gingery Shrimp and Couscous


  • 10-ounce box (1 1/2 cups) couscous

  • tablespoon olive oil

  • large yellow onion, finely chopped

  • cloves garlic, finely chopped

  • tablespoons finely chopped ginger

  • cup white wine

  • pound shrimp, peeled and deveined

  • ounces snow peas, cut in half on the diagonal

  • cup fresh cilantro, roughly chopped

  • teaspoon kosher salt

  • teaspoon black pepper


  1. Cook the couscous according to the package directions.

  2. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until golden brown, about 12 minutes.

  3. Stir in the garlic and ginger and cook 2 minutes. Add the wine and bring to a boil.

  4. Nestle the shrimp in the onion mixture and simmer for 2 minutes.

  5. Add the snow peas and stir. Continue cooking until the shrimp are bright pink and cooked through about 2 minutes. Stir in the cilantro, salt, and pepper.

  6. Divide the couscous among bowls.

  7. Spoon the shrimp and snow peas on top.

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