The Internet encyclopedia definition of couscous calls it “crushed durum wheat semolina,” but that string of words doesn't really give you the delight that is these tiny, pasta-like balls. There is no Internet encyclopedia definition for the greenery that tops these succulent shrimp; herbaceous pesto, bright parsley, and green onions, freshness in every bite. A meal this bright and delicious demands you log off and pay complete attention.
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You Will Need
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
Finely chop parsley, leaves and stems.
Core tomato and cut into ¼" dice.
Stem, seed, remove ribs, and cut yellow bell pepper into ¼" dice.
Trim and mince white portions of green onions. Finely chop green portions. Keep white and green portions separate.
Halve lemon lengthwise and juice.
Pat shrimp dry.
Cook the Couscous
Place a medium pot over medium-high heat and add 2 tsp. olive oil.
Add tomatoes, yellow bell pepper, and white portions of green onions to hot pot. Stir occasionally until vegetables are tender, 3-4 minutes.
Stir in couscous, 1¼ cup water, mirepoix base, seasoning blend, and ¼ tsp salt. Increase heat to high and bring to a boil. Cook until liquid is nearly evaporated, 6-7 minutes.
Remove from burner and add 1 Tbsp. lemon juice. Cover and set aside.
While couscous cooks, make sauce.
Make the Sauce
Combine pesto, parsley, green portions of green onions, 1 Tbsp. lemon juice, 2 Tbsp. olive oil, and a pinch of salt in a mixing bowl. Set aside.
Cook the Shrimp
Heat 1 tsp. olive oil in a large non-stick pan over medium-high heat.
Add shrimp to hot pan and cook undisturbed until seared on one side, 2-3 minutes.
Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes.
Finish the Dish
Add shrimp to sauce and stir to combine.
Plate dish as pictured on front of card, topping couscous with shrimp. Bon appétit!
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