Shrimp with Couscous and Asparagus
2 Tbsp olive oil
1 lb shrimp, shelled and deveined, tails removed
freshly ground black pepper
1/4 tsp hot red pepper flakes, optional
2 leeks, sliced into 1/2 inch half-moons
2 carrots, shredded
5 cloves garlic, minced
1 cup dry uncooked whole wheat couscous
1 cup frozen (or fresh) peas, thawed
1 bunch asparagus, woody ends removed and sliced into 1 or 2 inch pieces
2 cups water or low-sodium veggie or chicken broth
Heat 2 tsp oil in a large saute pan over medium heat. Toss the raw shrimp with a pinch of salt and some freshly ground pepper, then toss them into the pan and cook them until they’re opaque, about 3 minutes. Remove shrimp from pan and set aside.
Add 1 tsp oil to the pan, and saute the asparagus until they’re just tender – bite one and you’ll see what I mean. This shouldn’t take more than a few minutes – but I like my asparagus crisp. Cook longer if you like it softer. When the asparagus is cooked to your liking, remove from pan and set aside with the shrimp.
Add remaining 1 Tbsp oil to the saute pan and stir in the mustard seeds and red pepper flakes. Cook for about 30 seconds – the seeds will start to pop. Add leeks, carrots, and garlic, and cook, stirring often, until leeks are tender, about 5 minutes.
Stir in dry couscous, peas, and 2 cups boiling water. Season to taste with salt and pepper. Remove from the heat and cover the pan with a well-fitting lid, and let sit for about 5 minutes, or until the couscous has soaked up all of the liquid. Add the shrimp and asparagus back to the pan and gently stir.