Chimichurri Shrimp with Grilled Vegetables and Couscous – Virtual
Servings
2Serving size
4 ounces shrimp with vegetables and couscousThis recipe can easily be multiplied and makes good leftovers. This recipe requires that you make Chimichurri Sauce first.
Ingredients
| 1 cup Water |
| 1/2 cup Couscous, dry (or gluten-free couscous) |
| 1/2 medium Red onion (thickly sliced) |
| 1 medium Red bell peppers (thickly sliced) |
| 6 ounces Asparagus, raw |
| 1/2 Tbsp. Olive oil |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
| 8 Ounces Shrimp, raw (peeled and deveined) |
| 2 Tbsp Chimichurri Sauce |
Instructions
Add the couscous and reduce heat to a simmer.
Cover and cook for about 10 minutes until the water is absorbed.
Remove from heat and let stand, covered, for 2 - 3 minutes. Fluff gently with a fork.
Fill a small pan with water and soak wooden grill skewers for 20 minutes, or use metal skewers.
Preheat a grill to medium-high heat.
Toss the shrimp with the chimichurri and marinate for 5 minutes.
Using the skewers, pierce the shrimp through the middle. Make sure the shrimp are not touching each other to ensure even cooking.
Grill the shrimp until they turn pink and are fully opaque in the center, but do not turn rubbery (2- 3 minutes on each side).
Remove the shrimp from the grill once fully cooked, and set aside (keeping warm).
Trim the woody ends off of the asparagus.
Place the asparagus in a bowl with the onions and peppers and add the olive oil, salt, and pepper.
Toss well to coat the vegetables.
Grill the vegetables until they soften and develop grill marks, about 5 minutes on each side.
When vegetables are done, remove from the grill and allow to cool slightly.
Serve the couscous topped with the grilled shrimp and vegetables and top with the Chimichurri Sauce.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This recipe is a bit of a mash-up with couscous that originates in northern Africa and the Middle East alongside an Argentinian green sauce. That said, this is a great dish with simply grilled veggies and shrimp and a terrific sauce. You could use any green sauce like Basil Pesto or Salsa Verde, however.
If you don’t have a grill there are a lot of alternatives for how to cook the shrimp and veggies. One is to use a flat griddle like you might cook pancakes on. Another good technique is a large sheet pan or cookie sheet in an oven preheated to 375°F.
There are great whole wheat and gluten free pearled couscous on the market now. The whole wheat versions have a lot more fiber and a terrific toasted flavor. As with most gluten free products made with rice flour the gluten free couscous has about the same amount of fiber as regular couscous.