Recipe by Oolala
Real Simple magazine, June, 2007. I don't want to lose this. Couscous could be replaced with brown rice or barley for a healthy whole-grain lift.
Top Review by Debber
Fused this with Recipe #356906 because there was no couscous in Mrs. Hubbard's cupb'ard! Left out the cilantro because we don't care for it, AND my DD killed the shrimp that was planned for this meal, so we used chicken breasts instead (cut into shrimp-like pieces) and I added some "fish sauce" (shrimp flavored) which gave it a good smell! Hubby loved the sugar-snap peas. Made while gallivanting the globe with the *Groovy GastroGnomes for ZWT 5*
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 3 garlic cloves, finely chopped
- 3 tablespoons gingerroot, finely chopped
- 1 cup white wine
- 1 lb shrimp, peeled, deveined
- 8 ounces snow peas, cut in half on the diagonal
- 1⁄3 cup fresh cilantro, roughly chopped
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon black pepper
- 1 (10 ounce) box couscous, 1 1/2 cups
Directions See How It's Made
- Heat oil in a large skillet over medium heat.
- Add the onion and cook, stirring occasionally, until golden brown, about 12 minutes.
- Stir in the garlic and ginger and cook 2 minutes.
- Add the wine and bring to a boil.
- Nestle shrimp in the onions and simmer for 2 minutes.
- Add the snow peas and stir to combine.
- Continue cooking until the shrimp are bright pink and cooked through, about 2 minutes.
- Stir in the cilantro, salt, and pepper.
- Meanwhile, cook the couscous according to the package directions.
- Divide the couscous among 4 individual bowls and spoon the shrimp and snow peas over the top.