Israeli Couscous and Shrimp with Avocado Cilantro Lime Dressing
Prep time
Cook time
Total time
Serves: 2
  • 6 oz Israeli couscous (sometimes called pearl couscous)
  • 1 tbs extra virgin olive oil
  • 1½ c vegetable stock
  • 10 shrimp, peeled and deveined
  • ¼ tsp garlic powder
  • ¼ tsp chili powder
  • ¼ tsp salt
  • ¼ tsp pepper
  • Dressing:
  • ⅓ c extra virgin olive oil
  • 1 tbs chopped red onion
  • 1 tsp lime juice
  • 1 tsp red wine vinegar
  • 1 handful cilantro
  • ¼ avocado
  • ½ tsp chili powder
  • Dash of salt and pepper
  1. In a pot, add evoo and couscous. Cook on medium for 3 minutes to lightly toast couscous.
  2. Add vegetable broth, bring to boil, and simmer on low for 10-12 minutes or until couscous is tender.
  3. In a food processor, add all of the ingredients for the dressing except the evoo. Pulse until ingredients are finely chopped then stream in evoo. Set aside.
  4. In a small bowl, combine the shrimp and seasonings from the garlic powder to the pepper. Mix well so that shrimp is covered in spices.
  5. Add a drizzle of evoo to a saute pan and heat on medium.
  6. Place shrimp in pan, and cook for 2 minutes on each side.
  7. Immediately remove from the heat and combine all ingredients in a bowl (couscous to dressing to shrimp).
  8. Can be served warm or cold.
Recipe by Keys to the Cucina at