Good For You Friday Yumminess


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
In a food processor or blender, combine all of the sauce ingredients and blend until fairly smooth with a few herb flecks. Put half of the sauce in a bowl along with the shrimp and set aside to marinate for 1 hour, reserving the other half of the sauce.Heat ½ tablespoon of the oil in a cast-iron pan or large skillet over medium heat. Add the zucchini and sauté until the edges are browned, 8 to 10 minutes.Cook the couscous according to the package instructions. Transfer the couscous to a large mixing bowl and add the zucchini, the remaining 1 tablespoon of oil, the basil, red pepper flakes, feta, and vinegar. Toss to coat. Add salt and pepper to taste.Heat a grill or grill pan over high heat. Cook the shrimp until they just turn pink, about 2 minutes maximum on each side; be careful to avoid overcooking them. Toss the cooked shrimp in the remaining herb sauce and serve with the zucchini couscous.
Enjoy!  And, enjoy your weekend!