Ingredients
The following ingredients have 5 Servings
- 16 oz of whole wheat couscous
- 1 Tbsp cooking oil
- 1 small onion (diced)
- 1 large red bell pepper (seeded and diced)
- 1 large yellow/orange bell pepper (seeded and diced)
- Salt to taste
- 1/2 cup of fresh mint leaves (chopped)
- About 1/2 cup or more of pomegranate seeds
- Juice of 1/2 lemon
- 18 oz of SeaPak® popcorn shrimp (you can use more or save the rest for next round)
- Plain natural yogurt (amount is based on your liking)
Instruction
- Cook the couscous according to direction on the package
- Preheat oven to 450 F. Place the popcorn shrimp in a single layer on baking sheet and place in the middle rack of the oven and bake for about 10 minutes
- While the shrimp is baking, preheat a large skillet or wok with oil. Add in onion and saute until soft and fragrant, about 3 minutes. Add in the diced peppers and saute for another 5 minutes. Add in the cooked couscous and stir to mix everything. Have a taste and season with salt to your taste. Turn off the heat and transfer the couscous to a large serving platter. The shrimp should be done baking by now (or close to)
- Sprinkle the couscous with chopped fresh mint leaves. Topped with the popcorn shrimps and pomegranate seeds. Squeeze the juice of 1/2 lemon over it. Serve immediately with plain yogurt on the side or dollop of it on top of the coucous
