Are school meetings and sports practice already threatening the dinner hour? This recipe won't get in the way -- and it earns a top grade for its daily serving of vitamin A, delivered by the carrot juice.
If you don't have shrimp on hand, you could substitute quickly sauteed portobello mushrooms, oven-roasted tomatoes or leftover roast chicken. Serve with a green salad.
- 1 tablespoon canola oil
- 1 1/4 cups fresh carrot juice, such as Odwalla brand
- 1 package (8 ounces) uncooked Israeli couscous, such as Osem brand
- 1 teaspoon honey (optional)
- Juice of 4 medium limes (at least 1/4 cup)
- 1/2 to 1 medium jalapeño pepper, stemmed, seeded and minced (2 to 3 teaspoons)
- 2 teaspoons freshly grated ginger root
- 1 1/2 pounds cooked, peeled and deveined shrimp, patted dry (if using frozen shrimp, thaw before using)
- 1 cup sugar snap peas, trimmed and cut on the diagonal
- 1 scallion, white and light-green parts, thinly sliced crosswise (about 1/4 cup)
Combine 1 teaspoon of the oil and 1 cup of the carrot juice in a medium saucepan; bring to a boil over medium-high heat. Slowly add the couscous, stirring to mix well. Reduce the heat to low; cover and cook for 6 to 8 minutes, stirring once or twice, until the liquid has been absorbed. Remove from the heat; place a folded cloth napkin over the mouth of the saucepan and place the lid on top.
Meanwhile, bring the remaining 1/4 cup of carrot juice to a boil over medium-high heat in a large nonstick skillet; cook for 1 to 2 minutes or until it has reduced by half. Remove from the heat and add the remaining 2 teaspoons of oil, then the honey, if using, the lime juice, jalapeno pepper to taste, ginger, salt to taste, shrimp and sugar snap peas, stirring to combine.
Transfer the couscous to a serving bowl and fluff with a fork, then add the reduced carrot juice-shrimp mixture and the sliced scallions, tossing to mix well. Divide among individual plates and serve immediately.
Based on a recipe from Cooking Light magazine.
Tested by Bonnie S. Benwick.
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