Good Food And Treasured Memories

Israeli Couscous w/ Shrimp & Zucchini

Servings

Ingredients

3strips bacon, chopped
340gm WILD caught jumbo shrimp
1small zucchini, julienned
250gm button mushrooms, quartered
1/3of a whole leek, thinly sliced
1clove garlic, minced
1Tbsp fresh cilantro ‘paste’This can be found in the fresh vegetable isle of the grocery store.
1 1/2cups vegetable broth
3/4tsp salt
1cup Israeli couscous, uncookedI like the turmeric flavored couscous as it adds a bit more flavor.

Instructions

In a medium saucepan, fry chopped bacon until crisp, about 3 minutes; add shrimp during last few minutes of sautéing. Remove bacon & shrimp to a bowl & set aside.
To saucepan containing bacon drippings, add zucchini, mushrooms, leek, garlic & cilantro; sauté until tender crisp. Add to bacon & shrimp bowl.
To the saucepan, add broth & salt & bring to a boil; add couscous. Cover saucepan & remove from heat; set aside until liquid has been absorbed, about 5-10 minutes.
Add bowl of bacon, vegetables & shrimp; gently stir together with a fork. Serve immediately.