Gingery Shrimp With Couscous

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.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 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

1. Heat oil in a large skillet over medium heat.
2. Add the onion and cook, stirring occasionally, until golden brown, about 12 minutes.
3. Stir in the garlic and ginger and cook 2 minutes.
4. Add the wine and bring to a boil.
5. Nestle shrimp in the onions and simmer for 2 minutes.
6. Add the snow peas and stir to combine.
7. Continue cooking until the shrimp are bright pink and cooked through, about 2 minutes.
8. Stir in the cilantro, salt, and pepper.
9. Meanwhile, cook the couscous according to the package directions.
10. Divide the couscous among 4 individual bowls and spoon the shrimp and snow peas over the top.