Updated: Jun 24, 2021
I love almost any dish with lemon and garlic in it, especially with shrimp and pasta dishes. I came up with this dish one a day that I was in the mood for shrimp for dinner and wanted to figure out a way to incorporate couscous into it somehow. With some inspiration from my tomato caper pasta recipe which is full of garlic, tomatoes, and lemon juice, my idea had some legs. After some trial and error I played around with some dried spices and voila! If you're in the mood for couscous with some Italian flavor and are a hardcore lover or tomatoes or dishes with garlic and lemon flavors, you'll love this dish. Not to mention its done in under 15 minutes and the leftovers will make a nice lunch for the next day.
-1/2 lb. medium sized cooked shrimp or raw shrimp
-1 can navy beans (rinsed and drained)
-1 cup chopped baby bella mushrooms or white mushrooms
-1 can no salt added diced tomatoes (drained)
-1 cup couscous
-1/2 tsp. Italian seasoning
-6 tbs. butter or margarine
-2 tbs. olive oil
-2 tbs. minced garlic
-2 tbs. lemon juice
-Lawry's Garlic Salt with Parsley to taste or regular garlic salt
-black pepper to taste
Cook couscous and set aside. Heat olive oil and butter/margarine in a pan and add the mushrooms, beans, tomatoes, shrimp, and all seasonings. Turn the heat to med-high and wait for it to boil. Cover and cook on low heat for 8 minutes or until the shrimp is pink if using raw shrimp. Mix couscous into pan and serve. Enjoy!
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