Chili, Lemon & Basil Shrimp with Israeli Couscous is light and healthy meal, that doesn’t skimp on flavor. Plus, it comes together in just 15 minutes!
Ben and I have been busy kicking our errands in the face today.
Costco: never saw us coming.
Bed Bath & Beyond: take my coupon.
Trader Joe’s & Hyvee: we showed them who’s boss!
We’re several hundred dollars poorer at this point (have you ever left Walmart or Costco – or Target for that matter – without spending at least $50 bucks?) but it feels great to have everything checked off the list. :)
We came home starving (Costco samples were pretty B-squad today) so I cooked up the same lunch I made yesterday. It was that good!
Chili, Lemon & Basil Shrimp with Israeli Couscous
Chili, Lemon & Basil Shrimp with Israeli Couscous is light and healthy meal, that doesn't skimp on flavor. Plus, it comes together in just 15 minutes!
- For the couscous:
- Olive oil
- 1 cup Israeli couscous
- 1/2 lemon
- 1 3/4 cups chicken broth
- For the shrimp:
- Olive oil
- 1/2 large shallot, chopped
- Salt and pepper
- Red pepper flakes, to taste
- 2 garlic cloves, minced
- 2 large handfuls baby spinach
- 12-14 cooked shrimp, patted dry
- 1/2 lemon
- 3-4 leaves basil, chopped
- Heat a drizzle of olive oil over medium heat in a saucepan. Add Israeli couscous and fry until the pearls become golden brown. Add in the juice of half a lemon and stir to coat the couscous. Add the chicken broth to the pan, place a lid on top and cook until all the liquid has been absorbed and couscous is tender.
- Meanwhile, in a large skillet, heat a drizzle of olive oil over medium low heat and sauté shallots with salt & pepper until tender. Add in red pepper flakes and garlic, then continue to cook until garlic is golden brown.
- Add in spinach and toss to coat. Cook until spinach is mostly wilted, then add in shrimp and the juice of 1/2 a lemon. Cook until shrimp is heated through.
Adapted from The Kitchn
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
I’m telling you – 15 minutes TOPS to make this dish. Plus, I pretty much always have all these ingredients on hand – the only thing I’d have to run out for would be a lemon. Throw in a bottle of white wine and I’d call this entertaining worthy!
For dessert, I snagged a few of these Reese’s Peanut Butter Cups MINIS.
MINIS, people!!! All the flavor of my #1 all time favorite chocolate candy,
but in a teeny tiny poppable package. Couldn’t you just?! SO good!
In other news, my body is hurting from yesterday’s 5 minute climb treadmill routine. My hips, buns and ankles are killing me! You know you’re getting old when your ankles hurt from running to fast. Ay yi yi! ;)
It feels good to be sore, because it means I worked my body hard, but it’s more of an “I’m old” sore than an “my muscles are killing me” sore. Actually it’s both. I’m kind of a mess!
Off to go re-coop on the couch with some football. Ben and I are making homemade pizzas tonight. Be back with details!