Summer Vegetable and Shrimp Pearl Couscous

Summer Vegetable and Shrimp Pearl Couscous

August is my favorite month for summer vegetables. Everything is so fresh, in season and beautiful. The fresh zucchini squash, sweet corn, and juicy grape tomatoes makes this dish healthy, delicious and one of my favorites to prepare for a quick weekday meal. The prosciutto wrapped shrimp round out this whole meal with savory, salty goodness.

I am such a sucker for sweet yellow corn every August when it’s in season but for whatever reason this year I can only find white corn everywhere?! I’ve been on the hunt with little success, every time I do find sweet corn I stock up and eat corn with everything for weeks. But I’d still like to know why the yellow corn is so scarce this year. If anyone could divulge a little incite on this mystery I’d be much obliged.

This whole dish can be prepared in a large saucepan which makes for super easy cleanup. One pot meal that is absolutely delicious and beautiful. Serve with some toasty buttery bread and it becomes the perfect meal during a busy week this fall.

Summer Vegetable and Shrimp Pearl Couscous

20 August, 2014
: 6
: 25 min
: 30 min
: 55 min
: Easy

By:

Ingredients
  • 1 pound Medium Raw Shrimp, peeled and deveined
  • 1 package Thinly Sliced Prosciutto
  • 4 tablespoons Olive Oil
  • 1 whole Sweet Onion, small dice
  • 2 medium Zucchini, chopped
  • 2 whole Corn Cobs, kernels removed
  • 2 cloves Garlic, minced
  • Kosher Salt and Ground Black Pepper, for seasoning
  • 1 – 1/3 cup Pearl Couscous
  • 2 – 1/2 cups Vegetable Stock
  • 1 cup Grape Tomatoes, halved
  • 8 ounces Fresh Mozzarella Cheese, cut up into small chunks
Directions
  • Step 1 Cut each prosciutto slice into 3 equal slices lengthwise. Season shrimp with ground black pepper and wrap each shrimp with prosciutto slices.
  • Step 2 In a large saucepan heat olive oil over medium high heat. Add the prosciutto wrapped shrimp and cook each side for 2 minutes until shrimp is opaque and prosciutto is crisp.
  • Step 3 Remove shrimp to a plate and set aside.
  • Step 4 In the same pan add the diced onion and stir to cook until tender, about 5 minutes. Add the zucchini and corn kernels and cook until tender, another 5 minutes. Add minced garlic and cook until fragrant, about 30 seconds. Combine and add the pearl couscous.
  • Step 5 Stir together and toast for 2 minutes in the pan. Add the vegetable stock, stir, and bring to a boil and reduce to a simmer. Cover pan and cook couscous for about 12 minutes until tender. Season with salt and pepper.
  • Step 6 Toss in the grape tomatoes, fresh mozzarella, and prosciutto wrapped shrimp. Serve immediately.

Summer Vegetable and Shrimp Pearl Couscous

Cut each prosciutto slice into 3 equal slices lengthwise. Season shrimp with ground black pepper and wrap each shrimp with prosciutto slices.


Summer Vegetable and Shrimp Pearl Couscous

In a large saucepan heat olive oil over medium high heat. Add the prosciutto wrapped shrimp and cook each side for 2 minutes until shrimp is opaque and prosciutto is crisp.


Summer Vegetable and Shrimp Pearl Couscous

Remove shrimp to a plate and set aside.

Summer Vegetable and Shrimp Pearl Couscous

In the same pan add the diced onion and stir to cook until tender, about 5 minutes. Add the zucchini and corn kernels and cook until tender, another 5 minutes. Add minced garlic and cook until fragrant, about 30 seconds. Combine and add the pearl couscous.


Summer Vegetable and Shrimp Pearl Couscous

Stir together and toast for 2 minutes in the pan. Add the vegetable stock, stir, and bring to a boil and reduce to a simmer. Cover pan and cook couscous for about 12 minutes until tender. Season with salt and pepper.


Summer Vegetable and Shrimp Pearl Couscous

Toss in the grape tomatoes, fresh mozzarella, and prosciutto wrapped shrimp. Serve immediately.


Prosciutto Wrapped Shrimp with Summer Vegetable Pearl Couscous

Savor and Enjoy!



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