As you can probably tell, I’m back to cooking on a regular basis, which makes me so happy. When I have the time, I really enjoy making a healthy meal from scratch, and I love sitting down with Richard and Annabel for a real family dinner. And, let me be clear, Annabel is not downing a plate of the dish pictured above, but she is taking more than a few bites, which I consider success. The rest of her dinner is grapes and avocado, just like everyone else’s kids.
Lately, I keep reaching for Sara Forté’s two cook books, The Sprouted Kitchen, and the The Sprouted Kitchen: Bowl and Spoon. This recipe, Green Herb Shrimp with Summer Squash Couscous, is from the former. It is delicious and satisfying, makes good leftovers, and you can make it Clean-er by swapping quinoa for the couscous and avocado for the feta cheese.
| Green Herb Shrimp with Summer Squash Couscous | (serves 4)
Herb Sauce:
- ¼ cup extra-virgin olive oil
- ½ teaspoon sea salt
- 4 green onions, white and light green parts, chopped
- 2 tablespoons coarsely chopped fresh mint leaves
- ½ cup coarsely chopped fresh basil
- ½ cup fresh flat-leaf parsley
- 2 cloves garlic
- 2 anchovies (optional)
- Juice of 2 limes
The Rest:
- 1½ pounds large shrimp, peeled and deveined
- 1½ tablespoon extra virgin olive oil
- 4 cups diced zucchini (about 4 medium)
- 1½ cups whole wheat couscous
- ¼ cup coarsely chopped fresh basil
- ½ teaspoon red pepper flakes
- ⅓ cup diced feta cheese
- 2 tablespoons red wine vinegar
- Sea salt and freshly ground pepper
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