Chef Tom Fraker
Couscous with Shrimp and Green Beans
Category
Side Dish
Servings
2 - 4 servings
Prep Time
5 minutes
Cook Time
15 minutes
Author:
Chef Tom Fraker
Ingredients
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2 cups fat-free, low sodium Chicken or Vegetable broth
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4 ounces fresh green beans, trimmed, cut into ½-inch lengths
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1 teaspoon curry powder
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1/8 teaspoon dried red chile flakes
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10 ounces peeled and deveined medium shrimp
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1 cup dry couscous
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1 cup frozen artichoke hearts or thawed, coarsely chopped Steamed Artichoke Hearts
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1/2 cup frozen peas
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2/3 cup (packed) lengthwise, halved grape tomatoes
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2 tablespoons minced fresh basil
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Coarse salt (kosher or sea)
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Freshly ground black pepper
Directions
Combine the broth, green beans, curry powder, and chile flakes in a large saucepan or Dutch oven.
Bring them to a boil on high heat. Add the shrimp and reduce the heat to medium.
Cook for 1 minute, or until the shrimp begin to turn pink.
Add the couscous, artichokes, and peas; stir just enough so the couscous is covered with liquid.
Cover and remove from the heat. Let stand for 5 to 6 minutes, or until the liquid is absorbed.
Add the tomatoes and basil.
Gently toss.
Taste and season with salt and pepper.
Meatless Alternative
Omit the shrimp. If desired, cook 2 to 3 ounces of soy-based chorizo; drain it well and crumble a little over each portion just before serving.
Filed in:
Artichokes,
Basil,
Couscous,
Couscous with Shrimp and Green Beans,
Crushed Peppers,
Grape Tomatoes,
Green Beans,
Organic Grape Tomatoes,
Organic Green Beans,
Peas,
Side Dish,
Steamed Artichoke Hearts
