Saturday, August 18, 2007

Slow Grilled Shrimp with Israeli Couscous

Another recipe from my recent Seafood 101 cooking class! The shrimp didn't stand out much, but it went perfectly with the couscous! I'll definitly make this for my next party! This was to serve 4 people, but can easily be multiplied for your needs.

Israeli Couscous

3/4 cup Israeli Couscous
1/2 English cucumber, peeled, seeded and finely diced
1/2 red bell pepper, finely diced
1/2 yellow bell pepper, finely diced
1/2 cup Feta, crumbled
1 tbsp Italian parsley finely chopped, reserve stems
1 tbsp mint, finely chopped
2 tbsp red wine vinegar
Pinch of sugar
Olive Oil to taste
Salt and Pepper to taste

Bring to a boil 2qys heavily salted water and add couscous. Remove from heat and cover for 15-20 minutes until couscous is al dente., drain remaining water and allow to come to room temperature or chill completely.
Combine couscous with all other ingredients and refrigerate for at least 2 hours and up to 2 days.

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