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Mediterranean shrimp bowls with couscous, vegetables, and Pure J.L. KRAFT Cucumber Greek Dressing & Marinade

Mediterranean shrimp bowls

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 ...

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

    Pure J.L. KRAFT Cucumber Greek Dressing & Marinade

  • 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)

Instructions

  1. 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.

  2. 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.

  3. Step 3

    In a bowl, combine the arugula with the remaining dressing.

  4. 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.

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