
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Shrimp couscous with white beans, baby arugula and meyer lemon
Dairy-Free, Soy-Free
2 Servings, 610 Calories/Serving
30 Minutes
Peppery arugula adds just the right amount of sass to the mild flavors of the shrimp and white beans. Some fresh dill and the sweet-sharp taste of the meyer lemon, this simple couscous is a bowl of bright flavors in the middle of winter.
In your bag
- ¾ cup couscous
- 1 leek
- 1-2 garlic cloves
- 1 Meyer lemon
- 5-6 sprigs fresh dill
- 1 cup white beans
- 10 ounces wild gulf shrimp
- 1 teaspoon sweet paprika
- 3 ounces baby arugula
- 1 leek
- 1-2 garlic cloves
- 1 Meyer lemon
- 5-6 sprigs fresh dill
- 1 cup white beans
- 10 ounces wild gulf shrimp
- 1 teaspoon sweet paprika
- 3 ounces baby arugula
Nutrition per serving
Calories: 610, Protein: 33 g, Fiber 12 g, Added Sugar: 0 g, Total Fat: 17 g, Monounsaturated Fat: 11 g, Polyunsaturated Fat: 2 g, Saturated Fat: 2.5 g, Cholesterol 180 mg, Carbohydrates: 80 g, Sodium: 870 mg.
Instructions
Wash produce before use
1
Cook the couscous
While the water heats and the couscous cooks, prepare the vegetables.
2
Prep the vegetables
- Cut the leek into 1/4-inch half moons and rinse to remove the grit.
- Finely chop the garlic.
- Zest and juice the lemon.
- Chop the dill leaves.
- Rinse the beans.
3
Cook the shrimp
Add the shrimp and paprika. Season with salt and pepper and cook, stirring occasionally, until the shrimp is pink and just cooked through, 2 to 4 minutes. Gently stir in the beans and 1/2 cup water and cook, stirring occasionally, until the beans are just heated through and the liquid has reduced by half, 2 to 4 minutes.
Remove the pan from the heat, stir in the lemon zest, lemon juice, dill, and arugula. Season with salt and pepper, if necessary.
Serve