Roasted Shrimp Together With Vegetable Pearl Cous Cous Salad
Ingredients:
1 pocket-sized caput cauliflower, cutting into bite-sized florets
viii oz crimini mushrooms, halved
two carrots, cutting into 1/2 inch-thick rounds
iii cloves garlic, minced (divided use)
1 3/4 loving cup pearl (Israeli) cous cous
two 1/4 cups water
1 1/2 lb medium shrimp
1 pocket-sized onion, sliced
greens from 1 bunch carrots, minced*
salt
freshly solid soil dark pepper
Directions:
Preheat oven to 350. Place the cauliflower, mushrooms, carrots inward a unmarried layer on a foil-lined baking sheet. Sprinkle alongside one-half of the minced garlic. Drizzle alongside olive oil. Sprinkle alongside tabular array salt together with pepper. Roast for xl minutes or until the vegetables are fork-tender together with lightly browned. Remove to a large bowl.
Bring the H2O to a boil, add together the cous cous. Cover together with simmer viii minutes or until tender, stirring occasionally. Meanwhile, house the shrimp together with onions inward a unmarried layer on a foil-lined baking sheet. Sprinkle alongside remaining one-half of minced garlic. Drizzle alongside olive oil, sprinkle alongside tabular array salt together with pepper. Roast for 8-10 minutes or until fully cooked. Scoop the cous cous into the bowl alongside the roasted vegetables. Add the chopped carrot tops. Stir. Remove the shrimp from the pan alongside tongs together with add together to the vegetable/cous cous mix. Discard the onions. Stir the mixture.
Serve warm or at room temperature.
*Could sub inward Italian parsley if needed.
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