Shrimp and Vegetable Stir-Fry with Couscous

Ingredients

• Shrimp 6 oz
• Mixed vegetables (snap peas, carrots, bell peppers) 1.5 cups
• Whole wheat couscous 1.5 cups cooked
• Olive oil 1 tbsp
• Garlic 1 clove

Method

1. Prepare the couscous. Cook 1.5 cups of whole wheat couscous according to the package instructions. Typically, this involves boiling water, adding couscous, covering, and letting it steam for about 5 minutes until fluffy. Fluff with a fork and set aside.
   Tip: Use broth instead of water for extra flavor.
2. Prep the shrimp and vegetables. If not already done, peel and devein the shrimp. Rinse the shrimp under cold water and pat dry with paper towels. Wash and chop the mixed vegetables into bite-sized pieces for even cooking.
   Tip: Dry shrimp well to get a better sear when cooking.
3. Heat the pan and add olive oil. Place a large skillet or wok over medium-high heat. Once hot, add 1 tablespoon of olive oil and swirl to coat the bottom evenly.
   Tip: Make sure the pan is hot before adding ingredients to prevent sticking.
4. Sauté garlic. Add the minced garlic to the hot oil and sauté for about 30 seconds until fragrant but not browned. Stir constantly to avoid burning.
   Tip: Burnt garlic tastes bitter, so watch it closely.
5. Cook the shrimp. Add the shrimp to the pan in a single layer. Cook for about 2 minutes on one side until pink and slightly opaque, then flip and cook another 1-2 minutes until fully cooked. Remove shrimp from the pan and set aside.
   Tip: Do not overcrowd the pan; cook in batches if necessary.
6. Stir-fry the vegetables. In the same pan, add the mixed vegetables. Stir-fry for about 4-5 minutes until they are tender-crisp. Stir frequently to cook evenly.
   Tip: Add a splash of water if vegetables start to stick or dry out.
7. Combine shrimp and vegetables. Return the cooked shrimp to the pan with the vegetables. Stir everything together and cook for an additional 1-2 minutes to heat through and blend flavors.
   Tip: Taste and adjust seasoning with salt or pepper if desired.
8. Serve over couscous. Place the cooked couscous on a plate or bowl, then top with the shrimp and vegetable stir-fry. Serve immediately while hot.
   Tip: Garnish with fresh herbs like parsley or cilantro if you like.

Pro tips

• Pat shrimp dry before cooking to get a nice sear and prevent steaming.
• Use a large pan or wok to avoid overcrowding and ensure even cooking.