Shrimp Stir-Fry over Couscous
Shrimp Stir-Fry over Couscous
My nearby natural foods supermarket stocks bags of stir-fry vegetables that include baby corn, mushrooms, bamboo shoots, and green soybeans called edamame (eh-dah-ma-meh). The mixture is delicious cooked with shrimp and your favorite bottled stir-fry sauce. If you don’t know which sauce to choose, select one that includes soy sauce and honey, for a sweet and smoky taste.
Ingrediënten
- ¼ teaspoon salt
- 1 cup couscous
- 1 tablespoon canola oil
- 1 package 1 pound frozen stir-fry vegetables
- 1 package 12 ounces frozen cooked, peeled salad shrimp
- ½ cup Asian stir-fry sauce
Instructies
- Add 1 1/4 cups water and the salt to a small pot.
- Bring the water to boiling and stir in the couscous.
- Cover the pot and remove from heat.
- Set aside 5 minutes.
- Meanwhile, heat the oil over high heat in a wok or large skillet.
- Add the vegetables and shrimp and stir-fry 5 minutes or until the vegetables are hot and any pan juices evaporate.
- Pour in the stir-fry sauce and mix well.
- To serve, fluff up the couscous with a fork.
- Spoon the couscous into a serving bowl and top with the shrimp and vegetables.
