Recipe: Couscous with Shrimp, Asparagus and Tomato

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

1. Following package instructions, cook the couscous.
2. 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.
3. 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.
4. 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.

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