Prep 20 mins
Cook 14 mins
Easy, delicious, and attractive. Notice how the 2 pieces of parchment paper are cut into heart shapes. Maybe could be part of a Valentines meal. LOL! I put at least 8 shrimp (the 26-30 count size) in each packet. Just remember that you need to be able to fold down the edges. I usually omit the salt.
- 1⁄3 cup low sodium chicken broth, HOT
- 1⁄2 cup couscous, uncooked
- 1 teaspoon lemon zest (optional)
- 1⁄2 cup red bell pepper, chopped
- 1⁄2 cup onion, slivered
- 4 teaspoons olive oil
- 1⁄4 teaspoon salt (to taste)
- 1⁄4 teaspoon fresh ground black pepper
- 8 ounces large shrimp, shelled and deveined
- 8 teaspoons sun-dried tomato pesto or 8 teaspoons basil pesto
- Preheat oven to 425 degrees.
- Put couscous into medium sized bowl, pour broth over, cover and let stand for 5 minutes.
- Fold two 15 inch square pieces of parchment paper in half; cut into heart shapes.
- Add bell pepper, onion, oil, salt, and black pepper to couscous mixture; mix well.
- Unfold the parchment paper and place couscous mixture on one side of each sheet next to the fold.
- Arrange shrimp in a single layer over couscous mixture; top with pesto.
- Fold and tightly seal the edges with narrow folds.
- Place packets on a baking sheet with edges (just in case something leaks) and bake 14 minutes.
- Remove packets from oven and transfer to individual serving plates.
- Cut open packets and serve.
What a beautiful dish! And boy, did I look like a pro with this. I've seen chefs on TV use this technique, so I was familiar with it. The shrimp steamed beautifully on a bed of couscous. I did saute the onions first (personal preference) and I added lemon zest to the shrimp before the pesto. It was an easy, impressive dish. I used the microwave to heat the chicken stock in a measuring cup and mixed the couscous right into that, so there was very little cleanup. I will be making this again. Thanks so much for posting!