Fresh Happy Tasty: Israeli Couscous with Shrimp and Zucchini, recipe by Jane Coxwell

Fresh Happy Tasty by Jane CoxwellIf you ever meet Jane Coxwell, you will instantly be at ease by her easy smile and her graciousness—two qualities which no doubt have helped to make her such a success in her chosen career. Jane is the author of the cookbook Fresh Happy Tasty, a collection of recipes inspired by her more than ten years traveling the world and cooking as a personal chef aboard various yachts. As you might imagine, her recipes are inspired by the local markets and cuisines she encountered while sailing the globe.

This profile of Jane gives a deeper look into her personal story—how she became a chef, her philosophy about food and cooking, and how she found her niche in yachting culture. It’s a great read—it inspired me to take a closer look at her recipes.

Speaking of, here’s a dish perfect for this time of year, when fresh herbs are just starting to hit our local green markets in abundance. I suspect this is one of those perfect dinner party recipes – it comes together in moments but will wow your guests with its flavor and sophistication.

Israeli Couscous with Shrip and Zucchini from Fresh Happy Tasty by Jane CoxwellIsraeli Couscous with Shrimp and Zucchini
{Serves 4 to 6}
The lemon, cumin, and fresh herbs combined with the richness of the shrimp and the great texture of the Israeli couscous make this wonderful eating. Be sure to taste the dish before serving to check that it has enough seasoning and lemon—it’ll make the meal.

1 1⁄2 pounds uncooked shrimp
2 cups uncooked Israeli couscous
2 cups grated zucchini (1 1⁄2 to 2 zucchinis)
2 to 3 garlic cloves, minced
1⁄4 red onion, finely chopped
3 whole scallions, thinly sliced
2 tablespoons extra virgin olive oil
1 tablespoon ground cumin
Juice of 1 lemon, plus more as needed
Agave nectar
Maldon or other flaky salt
Freshly ground black pepper
1 large handful fresh cilantro leaves
1 large handful fresh flat-leaf parsley leaves
1 handful fresh dill leaves (no big stems)

1. Bring a large pot of salted water to a boil. Add the shrimp and cook for about 1 minute, until pink. (The exact time will depend on their size, but be careful not to overcook them.) Remove the shrimp with a slotted spoon and run cold water over them to stop the cooking.

2. Keep the water boiling and add the couscous. Cook for 8 to 10 minutes, until al dente.

3. While the couscous is cooking, place the zucchini in a bowl and add the garlic, red onion, scallions, and shrimp.

4. Drain the couscous and run it under cold water to stop the cooking. Shake off as much excess water as possible and add the couscous to the bowl with the zucchini.

5. Add the olive oil, cumin, lemon juice, and a squeeze of agave nectar; season with salt and pepper. Give it a good mix and check the seasoning. Add the herbs and mix again. Recheck the seasoning, adding more lemon juice if necessary.

Want more recipes that are Fresh Happy Tasty? Buy your own copy from your favorite online retailer. Get daily updates on what Jane’s cooking and tasting—like her on Facebook or follow her on Twitter.

Comments
One Response to “Fresh Happy Tasty: Israeli Couscous with Shrimp and Zucchini, recipe by Jane Coxwell”
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