Wednesday, June 17, 2009

shrimp couscous with grapefruit, cilantro, and avocado

ingredients above^


eek, over a month without a post. I haven't been sewing a lot (yet), but Eric and I have been making some cute food. I'll make myself feel better about not having much to post sewing wise by posting some of the cute meals.


Monica said...


2 medium white or pink grapefruit

1 cup whole-wheat
couscous, uncooked

2 teaspoons olive oil

2 green onions, chopped

1 clove garlic, minced

1 teaspoon ground cumin

1 pound fresh or frozen
large shrimp, peeled
and deveined

1/4 cup chopped fresh

2 tablespoons fresh
lime juice

1/4 teaspoon salt

1/4 teaspoon ground black

1 ripe avocado, peeled,
pitted and sliced
Peel grapefruit and, using a serrated knife, cut out individual sections so that no white pith remains. Set aside. Bring 1 1/4 cups of water to a boil in a medium saucepan. Add couscous, cover and remove from heat. Let stand 5 minutes, until liquid is absorbed.

Meanwhile, heat oil in a large skillet over medium-high heat. Add green onions and garlic and cook 1 minute. Sprinkle in cumin and cook 1 minute, until fragrant. Add shrimp and cook 3 minutes, just until bright pink and cooked through, stirring frequently. Stir in grapefruit sections, cilantro, lime juice, salt and pepper. Transfer couscous to individual plates, top with shrimp mixture and garnish with avocado slices.

Amy said...

Eric said this was GREAT and I believe it!