Couscous Shrimp Stir Fry

A few months ago I tried the Israeli Pearled Couscous and fell in love. I love the size, I love the quickness, I love the versatility. Like rice, but pasta, I love it. I made Spicy Stir Fry the other week and was in the mood for the stir fried veggies and Asian sauces and this recipe really delivered.



Couscous Stir Fry: Serves 4

1lbs Shrimp - Peeled & Deveined
1-1/2C Israeli / Pearled Couscous
2 Garlic Cloves - Minced
1C Broccoli - Chopped
1C Zucchini Chopped
1/2C Carrots - Chopped
1/2C Onions - Chopped
1 Bell Pepper - Chopped
2-1/4C Chicken Stock
2TB La Choy Teriyaki Sauce
2tsp Olive Oil
1tsp Soy Sauce
1tsp Siracha
2tsp Corn Starch

Place 1-3/4C chicken stock and the soy sauce in a sauce pot and bring to a boil. Add the couscous, stir and reduce the heat down to a low simmer. Cover with a lid and cook until all of the liquid has been absorbed into the couscous, stirring occasionally. In a large saute pan heat 1tsp of olive oil with the garlic for 30-40 seconds then add the vegetables with some salt and pepper and stir fry until tender crisp, then remove to a pan. Place the remaining tsp of oil in the pan and cook the shrimp in a single layer with some salt and pepper until cooked through, flipping once. Remove from the pan. Add the vegetables back to pan and mix the remaining 1/2C of chicken stock with the teriyaki, corn starch and siracha and add to the vegetables and bring up to a simmer, stirring constantly. Cook for 2 minutes allow the sauce to thicken and then add the cooked couscous to the pan with the shrimp, allow the sauce to cook into the couscous for another minute or two. Remove from the heat, serve & enjoy!

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WW: 9 Points Plus / serving