Shrimp & Sweet Corn with Israeli Couscous

I’ve been craving Israeli couscous and my stomach started growling really loudly in the middle of class. I stopped by Whole Foods before going home to get the couscous and then made this!

I love shrimp! It makes everything so quick and easy!

[100% organic & wild]

  • 2 TBS olive oil
  • 2 TBS butter
  • ½ cup Israeli couscous
  • ½ cup sweet corn
  • ½ lb shrimp, peeled & deveined
  • 1 tomato, finely chopped
  • 1 TBS basil, finely chopped
  • ¼ cup white wine
  • 1 tsp sugar
  • Salt & pepper
  • Parmesan, shredded

In a pot, heat 1 TBS olive oil over medium-high heat. Add couscous and stir until lightly toasted, about 3 minutes. Add 1½ cups of water and sweet corn, and cover. Once water boils, turn heat to low and cook until completely expanded and water has all been absorbed and evaporated. Scoop couscous and corn into a bowl and set aside.

In a skillet, heat remaining 1 TBS olive oil over medium heat. Add shrimp and saute until cooked 3-5 minutes, season with salt & pepper, then set aside. In the same skillet, melt the butter over medium heat. Add wine, tomato, and sugar. Cook for 5 minutes. Stir in basil until fragrant. Serve shrimp on top of couscous then top with sauce. Sprinkle some shredded parmesan on top.

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