Enjoy a taste of Israel without ever leaving your kitchen thanks to this hearty shrimp salad featuring crisp cucumbers, pearled couscous, and a drizzle of tangy yogurt sauce. Not in the mood to crack open the oven? Make some skewers and toss ‘em on the grill instead!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
/ serving 4 people
/ serving 4 people
Southwest Spice Blend
Wash and dry all produce. Heat the broiler (or grill!) to high or oven to 500 degrees. Soak the skewers in water, if using. Halve, peel, and finely dice 1 onion. Halve, peel, and cut the other onion into 1-inch cubes. Heat a large drizzle of olive oil in small pot over medium heat. Add 1/2 cup diced onion and couscous to the pot. Cook, tossing, for 2-3 minutes, until the onion softens. Add 4 cups water to the pot and bring to a boil. Reduce to a low simmer for 15 minutes, until water is absorbed. Remove from the heat and cover to keep warm.
Meanwhile, finely dice the cucumbers. Core, seed, and finely dice 2 tomatoes. Core, seed, and cut the other 2 tomatoes into 1-inch cubes. Zest and halve the lemons. Finely chop the mint leaves.
In a small bowl, combine the yogurt, half the lemon zest, a squeeze of lemon juice, and half the mint. Season with salt and pepper.
Make the Israeli salad: In a medium bowl, combine the cucumber, diced tomato, remaining diced onion, lemon zest, and mint. Stir in a squeeze of lemon and a large drizzle of olive oil. Season with salt and pepper.
Toss the shrimp, cubed onion, and cubed tomato on a baking sheet. Season with the Southwest seasoning, salt, and pepper. Broil 5-6 minutes, turning once, until lightly charred. TIP: You can thread the shrimp and veggies onto skewers and throw them on the grill, too!
Finish and plate: Stir the Israeli salad into the cooked couscous. Season with salt and pepper. Serve the shrimp and veggies on a bed of couscous salad and drizzle with yogurt sauce. Enjoy!