Couscous with Shrimp, Asparagus and Tomato is one of my go-to dishes when I don’t have more than 20 minutes to spare and want a home-cooked meal.
Fresh Asparagus
Ingredients
- 1 lb asparagus spears, trimmed, cut into 1-inch pieces
- 4 tablespoons olive oil
- 1 lb uncooked large shrimp, peeled, deveined
- juice of 1/2 lemon
- 1/2 small red onion, diced
- 4 cloves of garlic, minced
- 1 box of plain couscous (about 10 oz)
- 1 dozen cherry, or grape tomatoes – cut in half
- salt and pepper, to taste
Directions
- Following package instructions, cook the couscous.
- Heat olive oil in a sauté pan over medium heat, add asparagus. Season with salt and pepper. Cook for about 3 minutes until asparagus. Create a well in the center of the pan and cook the onion and half of the minced garlic for 1 minute. Mix everything together and cook for another minute until asparagus is tender (you may need to cook longer if the asparagus spears are thick). Transfer vegetables into a bowl.
- In another sauté pan, heat remaining olive oil over medium heat. Add the remaining garlic and cook for 1 minute. Cook the shrimp until cooked. Pour lemon juice over shrimp. Set aside.
- Fluff the couscous and add the cooked asparagus and shrimp and sliced tomatoes. Season with salt and pepper. Mix well and serve.
Shortcut
Sometimes I cheat and use frozen, marinated lemon dill shrimp from Whole Foods Market. Just defrost them and cook.
