Garlic Shrimp & Marinated Radish Couscous
with Roasted Beets & Herby Honey-Tahini Sauce
Cooking time
30 minutes
Servings
2/4
Calories
590 /serving
With so much deliciousness, it’s hard to know what to taste first. Airy couscous gets a boost from radishes marinated in lemon juice. Beets roast to tenderness in sumac-mustard spices, which are also sprinkled on garlicky shrimp. Fresh parsley blends into honey and tahini for a dashing drizzle.
We will send you:
- 285g Shrimp (BAP-certified)
- 2 Garlic cloves
- 225g Red beets
- 1 Lemon
- 14g Parsley
- 100g Radishes
- 100g Couscous
- 14g Honey
- 45ml Tahini
- 10g Tangy Mustard spices (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, citric acid, sumac)
Contains: Mustard • Sesame • Shrimp • Sulphites • Wheat
You will need:
Large pan (non-stick if possible)
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Small pot (or kettle)
Olive oil
Total Fat
22 g
Saturated Fat
4 g
Sodium
1660 mg
Total Carb
68 g
Sugars
18 g
Protein
33 g
Fibre
9 g
Preparation
Roast the beets
- Preheat the oven to 450°F.
- Peel and halve the beets; cut into ½ inch wedges.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, flipping halfway, 20 to 25 min., until tender.
Mise en place
- Meanwhile, in a small pot (or kettle), bring 1 cup water (double for 4 portions) to a boil.
- Juice the lemon.
- Thinly slice the radishes.
- Finely chop the parsley leaves and stems.
- Mince the garlic.
- In a small bowl, combine the radishes, ½ the lemon juice and a pinch of salt.
Cook the couscous
- In a large bowl, combine the couscous and boiling water.
- Cover and let sit for 10 min. Fluff the couscous.
Make the sauce
- Meanwhile, in a second small bowl, combine 1 tbsp water, 2 tbsp olive oil (double both for 4 portions), the tahini, parsley, honey, remaining lemon juice and S&P.
Cook the shrimp
- Pat the shrimp dry (remove the shells from the tails if desired); season with S&P.
- In a large pan (non-stick if possible), heat a drizzle of oil on medium.
- Add the shrimp and cook, 1 to 2 min. on one side, until partially cooked.
- Flip and add the garlic and remaining spices.
- Cook, stirring often, 1 to 2 min., until the shrimp* are opaque and cooked through and the garlic is fragrant.
Finish & serve
- To the bowl of couscous, add the radishes, a drizzle of olive oil and S&P; stir well.
- Divide the couscous between your plates.
- Top with the beets and shrimp.
- Drizzle with the sauce. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
