A tasty and colorful couscous dish with shrimp and vegetables cooked on the grill. Great for a tasty and healthy meal.
Ingredients: 1 cup couscous. 1 1/2 cups vegetable broth. 1/2 pound large shrimp, peeled and deveined. 2 cups mixed grilled vegetables zucchini, bell peppers, cherry tomatoes, asparagus. 2 cloves garlic, minced. 2 tablespoons olive oil. 1/4 cup grated Parmesan cheese. Salt and pepper to taste. Fresh basil leaves for garnish.
Instructions: In a saucepan, bring the vegetable broth to a boil. Place the couscous in a heatproof bowl and pour the boiling vegetable broth over it. Cover and let it sit for 5 minutes. Fluff the couscous with a fork and set it aside. Preheat the grill to medium-high heat. In a bowl, toss the shrimp with minced garlic, olive oil, salt, and pepper. Grill the shrimp for about 2-3 minutes per side or until they are cooked through and have grill marks. Remove them from the grill and set aside. Grill the mixed vegetables until they are slightly charred and tender, about 5-7 minutes. Remove them from the grill and chop them into bite-sized pieces. In a large bowl, combine the grilled vegetables, cooked couscous, and grilled shrimp. Toss everything together. Sprinkle grated Parmesan cheese over the couscous mixture and gently mix it in. Season with salt and pepper to taste. Serve the Grilled Veggie and Shrimp Couscous Primavera garnished with fresh basil leaves. Enjoy your delicious couscous primavera!
Prep Time: 15 minutes
Cook Time: 15 minutes
Bunbury United Soccer Club
