A delicious mixture of cuisines.
I love it when a blend of flavors come together. I wanted to cook my zucchini and shrimp but didn't know what else I wanted to go with it. The pearled couscous and corn were the perfect additions. This combination is a Mediterranean meets Southern dream!
Ingredients
12 jumbo shrimp
1 tbsp olive oil
1 garlic clove (chopped)
1/2 sweet onion (chopped)
1 large or 1 small zucchini (diced)
3/4 cup water 2 ears of sweet corn (cut the corn off the cob)
1 cup cherry tomatoes (halved)
1 package of pearled couscous (like Near East brand)
5 tbsp shaved parmesan cheese
Directions
Step 1
Cook shrimp according to package instructions, peel and devein. Set aside.
Step 2
Drizzle olive oil in skillet over medium heat. Add the garlic and onion and cook until fragrant. Add the zucchini, water and corn and cook until zucchini and corn are tender.
Step 3
Meanwhile, cook the pearled couscous according to package instructions. Add the couscous to the skillet and top with the tomatoes, shrimp and parmesan.
Serves 3
Nutrition Facts Calories: 390 Carbs: 49g (Net Carbs: 44g) Fat: 13g Protein: 25g
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