Mediterranean shrimp bowls
By Pure Kitchen
Total
40 MIN
Servings
4 Servings
Savour the taste of the Mediterranean with these delightful shrimp bowls, perfectly balanced with couscous, fresh vegetables, and a zesty lemon-harissa dressing. The star of this recipe is Pure J.L. KRAFT Cucumber Greek Dressing & Marinade, which adds a creamy, tangy flavour that elevates the dish to a whole new level. Enjoy a light yet satisfying meal that's both easy to make and bursting with flavour.
Ingredients
2
sausages, cut into small pieces
1
tbsp
vegetable oil
450
g
shelled medium shrimp (20-30)
2
cups
cherry tomatoes, halved
1
small
red onion, thinly sliced
1/2
cup
6
kalamata olives, pitted and chopped
4
cup
arugula
-
Store-bought hummus, to taste
1 ½
cup
vegetable or chicken broth
2
tbsp
butter
1
tsp
harissa (optional)
1
lemon, zest finely grated
1 ½
cups
couscous
¼
cup
Greek basil leaves, plus more for serving (see note)
Pure J.L. Kraft Cucumber Greek Dressing ...
Instructions
Step 1
In a small pot, bring the broth, butter, harissa and lemon zest to a boil. Remove from the heat and add the couscous. Cover and let sit for 5 minutes. Fluff the grains of couscous with a fork. Season with salt and pepper. Add the basil. Cover and set aside.
Step 2
Meanwhile, in a large non-stick skillet over high heat, brown the sausages in the oil for 5 minutes or until cooked through. Add the shrimp and cook for 2 to 3 minutes or until lightly browned. Set aside on a plate. Soften the tomatoes and onion for 2 minutes in the leftover cooking fat in the skillet. Season with salt and pepper. Deglaze with ¼ cup (60 ml) of the dressing. Add the olives. Set aside.
Step 3
In a bowl, combine the arugula with the remaining dressing.
Step 4
Divide the couscous, arugula, tomato and shrimp mixtures among four bowls. Garnish with hummus and more basil leaves.
Note
Greek basil can be replaced with parsley or chives.
