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Israeli couscous with shrimp and zucchini

Israeli couscous with shrimp and zucchini
Israeli couscous with shrimp and zucchini
John Bedell

{ Serves 4 to 6 }
The lemon, cumin, and fresh herbs combined with the richness of the shrimp and the great texture of the Israeli couscous make this wonderful eating. Be sure to taste the dish before serving to check that it has enough seasoning and lemon—it’ll make the meal. Typical of Jane Coxwell's food, the recipe is from her cookbook Fresh Happy Tasty, An Adventure in 100 Recipes, published by William Morrow.

1 1⁄2 pounds uncooked shrimp
2 cups uncooked Israeli couscous
2 cups grated zucchini (11⁄2 to 2 zucchinis)
2 to 3 garlic cloves, minced
1⁄4 red onion, finely chopped
3 whole scallions, thinly sliced
2 tablespoons extra virgin olive oil
1 tablespoon ground cumin
Juice of 1 lemon, plus more as needed
Agave nectar
Maldon or other flaky salt
Freshly ground black pepper
1 large handful fresh cilantro leaves
1 large handful fresh flat-leaf parsley leaves
1 handful fresh dill leaves (no big stems)

1. Bring a large pot of salted water to a boil. Add the shrimp and cook for about 1 minute, until pink. (The exact time will depend on their size, but be careful not to overcook them.) Remove the shrimp with a slotted spoon and run cold water over them to stop the cooking.
2. Keep the water boiling and add the couscous. Cook for 8 to 10 minutes, until al dente.
3. While the couscous is cooking, place the zucchini in a bowl and add the garlic, red onion, scallions, and shrimp.
4. Drain the couscous and run it under cold water to stop the cooking. Shake off as much excess water as possible and add the couscous to the bowl with the zucchini.
5. Add the olive oil, cumin, lemon juice, and a squeeze of agave nectar; season with salt and pepper. Give it a good mix and check the seasoning. Add the herbs and mix again. Recheck the seasoning, adding more lemon juice if necessary.