I’ve come to embrace how structural I am. I love planning everything in advance. I do need to be more spontaneous and I’m working on that, but I do think being organized and planning ahead really helps get your life in order and maximizes what little time we have after working hours. I love planning everything in advance from seasonal house chores to weeknight meals. Usually on weeknights we have specific meal themes. For example, Mondays are usually vegetarian nights, Tuesdays are usually taco nights or something Tex-Mex, Wednesdays are usually seafood nights and Thursdays are either clean out the refrigerator and put something unique together or leftover nights. Fridays are generally reserved for takeout or eating out, and of course weekends are usually for more time consuming culinary meals. Of course, this is not set in stone and there are times we just change things around or do something completely different.
Last night was seafood night at our house and I decided to make spicy Israeli couscous mushroom pilaf with shrimp. I made the couscous according to package instructions, but added some spices. As the couscous was cooking, I sautéed garlic and mushrooms. Once they were nice and tender, I added the shrimp and herbs, then I combined the couscous with the sautéed items and served with a squeeze of lemon juice. We were very hungry so we managed to eat most of it just the two of us, but I did have some leftover for my lunch today. Here’s the recipe and I hope you enjoy the meal!
Spicy Israeli Couscous Mushroom Pilaf with Shrimp Recipe
- 1 1/2 cups Israeli couscous
- 2 cups water
- 1/2 tsp coriander
- 1/2 tsp turmeric
- 1/2 tsp paprika
- Dash of cayenne pepper
- Salt and pepper to taste
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 2 cups button mushrooms, diced
- 2-3 scallions, diced
- 2 tbsp minced parsley
- 2 cups shrimp (I used pre-cooked frozen shrimp that I thawed in cold water for few minutes)
- Combine 1 1/2 cups of couscous with 2 cups water with the spices and salt and pepper and cook according to package.
- Heat the olive oil, then add the garlic and mushrooms and sauté until nice and tender. Then, add the shrimp and herbs and stir gently. Cook for another couple of minutes only until shrimp is heated.
- Combine the cooked couscous and the sautéed ingredients gently. Serve with a squeeze of lemon juice and enjoy!