We like the chewy bite and large size of pearl couscous (sometimes labeled Israeli couscous) for the base of these bowls.
Ingredients
1 ½ cups whole-wheat pearl couscous
1 small red bell pepper, chopped
½ cup snow peas, trimmed and sliced
3 tablespoons sliced fresh basil, divided
3 tablespoons sliced fresh mint, divided
1 cup chopped fresh cilantro
2 tablespoons lime juice
1 tablespoon rice vinegar
1 tablespoon water
1 ½ teaspoons sambal oelek (see tip)
1 ½ teaspoons grated fresh ginger
1 large clove garlic, crushed and peeled
½ teaspoon ground pepper, divided
⅛ teaspoon salt
5 tablespoons grapeseed oil, divided
1 pound large raw shrimp (16-20 count), peeled and deveined
Directions
Cook couscous according to package directions. Drain, rinse and place in a large bowl. Add bell pepper, snow peas and 2 tablespoons each basil and mint.
Meanwhile, combine cilantro, lime juice, vinegar, water, sambal oelek, ginger, garlic, 1/4 teaspoon pepper and salt in a blender. Blend until smooth. With the motor running, slowly drizzle in 4 tablespoons oil. Set aside 2 tablespoons of the dressing. Toss the remaining dressing with the couscous and vegetables to coat.
Heat the remaining 1 tablespoon oil in a large skillet over high heat. Pat shrimp dry and sprinkle with the remaining 1/4 teaspoon pepper. Add to the pan and cook, flipping once, until just cooked through, about 2 minutes per side. Serve the shrimp and couscous mixture with the reserved 2 tablespoons dressing and the remaining 1 tablespoon each basil and mint.
