Really liked this dish. I didn't add the capers to the blender, instead mixed them in after blending the other ingredients together. Also used anchovy fillets in olive oil (not salt-packed). Next time will reduce the lemon juice considerably--maybe by half. I think the green couscous would be a great dish for under some grilled fish, too. It seems quite versatile.
Green Couscous & Shrimp
From EatingWell: January/February 2012
This quick dinner recipe of couscous, white beans and shrimp is flavored with a potent parsley-and-basil dressing.
3 Reviews for Green Couscous & Shrimp
My family loved it, and I loved how easy it was to make.
I changed the recipe slightly by adding 4 thinly sliced mini-sweet peppers which I cooked first before adding the shrimp to the same pot; I did it mostly to make the dish more colorful, and a little sweeter.
Another change I made was that I left out the salt, as the anchovies and the capers took care of that already.
I served it with a finocchio/radicchio salad and a home-made honey mustard dressing which I made a little on the sweet side to balance out the sourness of the parsley/basil sauce.
The dish was a big success and I will make it again soon, for my brother-in-law who is visiting from England at the end of the month.
I used the anchovies and perhaps that contributed to the saltiness, skip them. Cut way back on the lemon juice. The "pesto" just messed up the dish, make your own. The beans were a nice touch. I would also consider garbanzo beans and quinoa but doubt I make it again. Did not have capers to use butdish was already too tart and salty