In order to bring you the best organic produce, some ingredients may differ from those depicted.

Mediterranean shrimp and couscous salad with tahini goddess dressing

Dairy-Free, Soy-Free, Pescatarian, No Added Sugar, <600 Calories, Protein Plus

2 Servings, 540 Calories/Serving

15 Minutes

If food is art, then couscous is our blank canvas. With crisp snap peas and sweet mini peppers, this quick-cooking pasta is transformed into a delicious masterpiece.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

1 cup pearl couscous
Shellfish options:
8 ounces wild Gulf shrimp
10 ounces wild jumbo shrimp
10 ounces wild sea scallops
6 ounces organic sugar snap or snow peas
¼ pound organic sweet mini peppers
Sunbasket tahini goddess dressing (tahini - scallions - lemon juice - apple cider vinegar - parsley - garlic - kosher salt - dried dill)

Nutrition per serving

Calories 540, Total Fat 20g (26% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 125mg (42% DV), Sodium 750mg (33% DV), Total Carb. 62g (23% DV), Fiber 9g (32% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 27g
Contains: Wheat, Sesame (sesame)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Cook the couscous

Bring a medium sauce pot of generously salted water to a boil. Add the couscous and cook until just tender, 4 to 6 minutes. Drain the couscous, reserving 1 tablespoon [2 TBL] cooking water, and rinse the couscous under cold water, then transfer to a large bowl. Toss with 1 to 2 teaspoons oil and season to taste with salt and pepper.

While the water is heating and the couscous is cooking, prepare the shellfish.

Prep and cook the shellfish

Shrimp:

Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate. Season lightly with salt and pepper.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the shrimp and cook, turning once, until firm and cooked through, 1 to 2 minutes per side for regular shrimp, 2 to 3 minutes per side for jumbo shrimp.

Scallops:

Rinse and drain the scallops. Pat dry on a paper-towel-lined plate. Season lightly with salt.

In a large frying pan over high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque.

Transfer the shellfish to a cutting board to cool slightly, then cut into quarters.

While the shellfish are cooking and cooling, start preparing the vegetables.

Prep the vegetables; assemble the salad

Trim the ends from the snap or snow peas if needed; cut the pods crosswise into 1-inch pieces.
Remove the stems and seeds from the sweet mini peppers; cut the peppers crosswise into ¼-inch-thick rings.
In a small bowl, stir together the tahini goddess dressing and 1 tablespoon [2 TBL] reserved couscous cooking water.

To the bowl with the couscous, add the snap or snow peas, sweet mini peppers, shellfish, and tahini goddess dressing and toss to coat.

Serve

Transfer the shrimp and couscous salad to individual bowls, season to taste with salt and pepper, and serve.

Kids Can!

Salt the water for the couscous.
Toss the cooked couscous with oil and season.
Time the shellfish.
Stir the tahini goddess dressing and water.
Assemble the couscous salad.

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