Name: One-Pot Israeli Couscous Shrimp-and-Veggie Bowls
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter; 1/2 small red onion, finely chopped (about 1/2 cup); 1 zucchini (about 6 ounces), cut into 1/4-inch half-moons; Kosher salt and freshly ground black pepper; 4 cloves garlic, minced; 1 1/2 cups (about 8 ounces) Israeli couscous; 1/2 cup dry white wine, such as Pinot Grigio; 1 1/2 cups vegetable or chicken broth; 20 peeled and deveined 21/25 shrimp with the tail shell on (about 12 ounces); Zest of 1 lemon; 1 tablespoon fresh lemon juice; 1 tablespoon orange juice; 1 tablespoon extra-virgin olive oil; 1 cup cherry tomatoes (about 6 ounces), cut in half or quartered depending on size; 1/4 cup finely chopped herbs, such as basil, dill and/or parsley; Grated Parmesan, for serving

Directions

Melt the butter in a 10- to 12-cup Dutch oven or large saucepan with a tight-fitting lid over medium-high heat. Add the onion, zucchini, 1/2 teaspoon salt and 1/4 teaspoon pepper. Sauté until the onion and zucchini soften and the zucchini is just beginning to turn golden brown in spots, about 5 minutes.
Reduce the heat to medium and stir in the garlic and couscous. Cook, stirring, until the couscous is toasted, about 2 minutes. Stir in the wine and cook, stirring and scraping the bottom of the pan, until the wine evaporates, about 1 minute. Stir in the broth and 1 teaspoon salt. Bring to a boil.
While the broth comes to a boil, sprinkle the shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper and toss. Lay the seasoned shrimp over the top of the couscous, cover the pot, and reduce the heat to low. Cook until the couscous absorbs most of the liquid and is tender and the shrimp is cooked through and bright pink, about 15 minutes.
Remove the lid and increase the heat to medium. Simmer until any remaining liquid evaporates, about 1 minute. Remove from the heat.
Whisk together the lemon zest and juice, orange juice, olive oil and 1/4 teaspoon each salt and pepper in a small bowl. Stir the vinaigrette into the couscous until combined. Stir in the tomatoes and herbs. Divide among 4 serving bowls and garnish with Parmesan.

Cook’s Note

I like to mix lemon juice and orange juice in my vinaigrettes, but you can also use all lemon or all orange juice and zest in this version. Other vegetables can be substituted for the zucchini in this recipe: Asparagus cut into 1-inch pieces, or yellow squash, bell peppers or small broccoli florets to name a few. Just don’t use very dense veggies like winter squash or potatoes. If you use frozen vegetables, make sure to defrost them first and pour off excess liquid before adding them.

One-Pot Israeli Couscous Shrimp-and-Veggie Bowls

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