Photo: Alexandra Grablewski; Styling: Gerri Williams
2 tablespoons olive oil
2 teaspoons finely chopped fresh ginger
1 clove garlic, finely chopped
12 ounces shrimp, peeled, de-veined, cut into pieces
1 cup whole-wheat couscous
1 cup frozen peas
1 teaspoon salt
2 tablespoons lemon juice
How to Make It
Warm oil in a large nonstick saucepan over medium-high heat. Add ginger and garlic; cook, stirring, until fragrant, about 1 minute. Add shrimp and cook, stirring frequently, until just pink, about 3 minutes.
Stir in couscous, 1 1/4 cups water, peas and salt, raise heat to high and bring to a boil. Remove pot from heat, cover and let stand until couscous is tender and liquid has absorbed, 10 to 12 minutes. Stir in lemon juice and serve.