Shrimp with zucchini tomatoes & Israeli couscous with a butter onion garlic lemon sauce – a super easy & quick dish full of flavor
Recipe:
Cook the Israeli couscous and set aside. Clean, rinse and gently pat dry the shrimp . Chop up 1.5 medium to medium-large zucchini into 1/4” triangles. Cut up cherry/grape tomatoes into half or quarters. Chop onion & mince the garlic .
Heat up pan on medium heat and add olive oil. Sauté the onion, then add the zucchini and garlic. Next add the shrimp. Season well. Cook for a couple of minutes stirring frequently until shrimp no longer translucent. Lower heat to medium-low. Add the tomatoes, butter and the juice of half a lemon. Stir well and then add the couscous and blend in well. Season all again and sprinkle with rough chopped Italian parsley .
Serve with shaved smoked mozzarella cheese or Parmesan.
Enjoy!
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