Creamy Shrimp & Veggie Couscous

Creamy Shrimp & Veggie Couscous

"Restaurant worthy!"

Serves: ~6

Avocado Lemon Cilantro Dressing:

            2 ripe avocados

            not quite all the juice from ½ lemon

            Leafs from a small bunch of cilantro

            1 garlic clove, minced

            1 Tbsp. olive oil

            dash sea salt

            water

Blend all of the ingredients together in a blender. Keep adding water until desired consistency. Should be medium thickness/thinness, but more toward being on the thin side.

 Veggie Couscous:

            2 cups couscous

            2 cups bone, vegetable, or chicken broth

            shrimp (as many as you want)

            2 zucchinis, quartered

            corn kernals from 2 corn on the cobs (canned corn works too)

            15-20 small mushrooms, chopped to desired thickness

            ¼ onion, minced

            2 garlic cloves, minced

            ~6 green onions, chopped

            zest of 1 lemon

Boil the zucchini, onion, garlic, and shrimp in a medium saucepan. When the shrimp is nearly done, put the corn and mushrooms in the pan, still boiling.

Meanwhile, prepare the couscous. Bring 2 cups of broth to a boil in a pot. Stir in 2 cups of couscous. Cover and let boil for 1-2 minutes (I would turn down the heat slightly). When the water is completely gone, remove couscous from heat (be careful not to burn-couscous cooks in seconds!) Stir the lemon zest into the cooked couscous.

When the shrimp is cooked and the veggies are soft, drain the vegetables well.

To serve, scoop couscous into a bowl. Place the vegetable mix on top. Pour the dressing over and top with more chopped green onions and cilantro.

Bon Appetite!

* Notes: You could easily use rice, millet, or noodles instead of couscous. You can use any vegetables on hand (although I would avoid starchy vegetables). Measurements are guidelines-they can be easily adjusted for more or less servings.