by Bonnie S. Benwick, (c) 2018, The Washington Post
Until the temperature outside feels like fall, cooking something quick and light still seems like a fine idea.
So, toast some pearled couscous to coax out its nutty flavour, and cook it on the stove top at the same time a mix of shrimp and peas roast in the oven on a sheet pan, which will bring forth the natural sweetness in each. A little apricot jam helps on that score and keeps the shrimp moist as well.
Toss the elements together with a lemony vinaigrette, and that's it.
4 servings
Total:
25 minutes
Ingredients
This is light and easy, and just right for warm fall weeknights.
Serve with slices of tomato and avocado.
1 pound peeled and deveined frozen shrimp, preferably U.S. wild-caught
1 tablespoon plus 2 teaspoons apricot jam
1/4 cup extra-virgin olive oil
1 cup frozen green peas
1 cup dried pearled (Israeli) couscous
2 cups water
1/2 teaspoon kosher salt
1 medium shallot
Lemon half
Freshly ground black pepper
Small handful fennel fronds, for garnish (may substitute fresh dill)
Method
Preheat the oven to 400 degrees.
Peel the frozen shrimp - wet it first if you need to - and place in a medium bowl, discarding the shells and tails (or freeze the shells and tails to make stock later).
Add the tablespoon of apricot jam and 1 tablespoon of the oil. Toss to coat, then arrange the shrimp on a rimmed baking sheet, scattering the frozen peas on there too. Roast for about 6 minutes, or until the shrimp are opaque and the peas are warmed through.
Meanwhile, heat a tablespoon of the oil in a medium saucepan over medium-high heat. Stir in the couscous; cook for 2 to 3 minutes, until lightly toasted. Pour in the water and add 1/4 teaspoon of the salt; once the liquid begins to boil, reduce the heat to medium-low and cook, uncovered, for 8 to 10 minutes.
Mince the shallot and transfer it to a liquid measuring cup. Squeeze in the lemon juice, add the remaining 2 teaspoons of apricot jam, the remaining 2 tablespoons of oil, the remaining 1/4 teaspoon salt and a pinch or two of pepper, whisking to form a vinaigrette.
Drain the couscous, as needed, or simply use a slotted spoon to transfer it to individual bowls.
Divide the shrimp and peas among the bowls. Drizzle the vinaigrette over each portion, then garnish with fennel fronds. Serve warm.
Featured Image:
Tom McCorkle, The Washington Post ; Food styling by Lisa Cherkasky
