Toasted Israeli Couscous With Shrimp And Almonds

Name: Toasted Israeli Couscous With Shrimp And Almonds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil; 1/3 cup sliced almonds (1 ounce); Salt; 1 pound large shrimp, shelled and deveined, each cut crosswise into thirds; 1/2 pound small sugar snap peas; 1 cup Israeli couscous (7 ounces); Three 3-by-1-inch strips of lemon zest; 3 cups water; 3 scallions, white and tender green parts only, cut into 2-inch julienne; 1 1/2 tablespoons sherry vinegar or white wine vinegar; Freshly ground pepper; 1/2 cup quartered cherry tomatoes

Servings: persons

1/4 cup extra-virgin olive oil
1/3 cup sliced almonds (1 ounce)
Salt
1 pound large shrimp, shelled and deveined, each cut crosswise into thirds
1/2 pound small sugar snap peas
1 cup Israeli couscous (7 ounces)
Three 3-by-1-inch strips of lemon zest
3 cups water
3 scallions, white and tender green parts only, cut into 2-inch julienne
1 1/2 tablespoons sherry vinegar or white wine vinegar
Freshly ground pepper
1/2 cup quartered cherry tomatoes

1
Heat 2 tablespoons of the olive oil in a large deep skillet. Add the almonds and cook over moderate heat, stirring, until golden, about 2 minutes. Using a slotted spoon, transfer the almonds to a plate and season with salt. Add the shrimp to the skillet and cook over high heat, turning once, until pink, about 3 minutes. Transfer to another plate. Add the sugar snap peas to the skillet and cook until lightly browned, about 3 minutes.
2
Add another tablespoon of the olive oil to the skillet. Add the couscous and lemon zest and cook over moderate heat, stirring constantly, until the couscous is deep golden, about 5 minutes. Add the water, bring to a boil and cook until barely tender, about 15 minutes. Remove from the heat, cover the pan and let the couscous stand until all of the liquid has been absorbed, about 30 minutes. Discard the lemon zest.
3
In a large bowl, toss the couscous with the shrimp, sugar snap peas, scallions, vinegar and the remaining 1 tablespoon of olive oil. Season with salt and pepper. Gently fold in the cherry tomatoes, sprinkle with the almonds and serve warm or at room temperature.
4
Make Ahead: The recipe can be prepared through Step 2 and refrigerated overnight.

540

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, 1/3 cup sliced almonds (1 ounce), Salt, 1 pound large shrimp, shelled and deveined, each cut crosswise into thirds, and more.

Yes, Toasted Israeli Couscous With Shrimp And Almonds falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!