Spicy Shrimp, Vegetable & Couscous Bowls

Ingredients

• 1 ½ cups whole-wheat pearl couscous

• 1 small red bell pepper, chopped

• ½ cup snow peas, trimmed and sliced

• 3 tablespoons sliced fresh basil, divided

• 3 tablespoons sliced fresh mint, divided

• 1 cup chopped fresh cilantro

• 2 tablespoons lime juice

• 1 tablespoon rice vinegar

• 1 tablespoon water

• 1 ½ teaspoons sambal oelek (see Tip)

• 1 ½ teaspoons grated fresh ginger

• 1 large clove garlic, crushed and peeled

• ½ teaspoon ground pepper, divided

• ⅛ teaspoon salt

• 5 tablespoons grapeseed oil, divided

• 1 pound large raw shrimp (16-20 count), peeled and deveined

Directions

Step 1

Cook couscous according to package directions. Drain, rinse and place in a large bowl. Add bell pepper, snow peas and 2 tablespoons each basil and mint.

Step 2

Meanwhile, combine cilantro, lime juice, vinegar, water, sambal oelek, ginger, garlic, 1/4 teaspoon pepper and salt in a blender. Blend until smooth. With the motor running, slowly drizzle in 4 tablespoons oil. Set aside 2 tablespoons of the dressing. Toss the remaining dressing with the couscous and vegetables to coat.

Step 3

Heat the remaining 1 tablespoon oil in a large skillet over high heat. Pat shrimp dry and sprinkle with the remaining 1/4 teaspoon pepper. Add to the pan and cook, flipping once, until just cooked through, about 2 minutes per side. Serve the shrimp and couscous mixture with the reserved 2 tablespoons dressing and the remaining 1 tablespoon each basil and mint.

Nutrition Facts

Calories: 478

Fat: 18g

Carbs: 52g

Protein: 28g