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Sweet Chili Apricot Shrimp Skewers over Israeli Couscous
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Sweet Chili Apricot Shrimp Skewers over Israeli Couscous

Apolinaras really enjoyed the last Israeli couscous dish I made. In fact, he said it would have been a 10 if I hadn’t included the spinach in the salad, haha. He snuck another box into our cart at Trader Joe’s recently, which I thought was pretty cute, and since he’s completely spoiled, I decided to whip up a dish featuring the couscous and some tasty shrimp for him the very next day.

I basted the skewered shrimp with a sauce mixed up from Thai sweet chili sauce, apricot preserves, and a touch of rice wine vinegar. Then I cooked the shrimp up quickly on my grill pan and served them atop a bed of Israeli couscous with red onion, red pepper, and corn. This was such a lovely light summer meal!

Sweet Chili Apricot Shrimp Skewers over Israeli Couscous
Printable Recipe

Ingredients:

Shrimp:
1 pound peeled and deveined shrimp
1/4 cup Thai sweet chili sauce
1/4 cup low sugar apricot preserves
2 tablespoons rice wine vinegar
1/4 teaspoon salt

Israeli Couscous:
1 tablespoon canola oil
1 red onion, chopped
1 red pepper, chopped
1 1/3 cups Israeli Couscous (1 8-ounce box from Trader Joe’s)
1 3/4 cups low sodium chicken broth
2 cups cooked corn

Directions:
To make the shrimp, soak 6 wooden skewers in water for 30 minutes. Thread shrimp onto the skewers. Place sweet chili sauce, apricot preserves, vinegar, and salt in a small bowl and mix well. Brush shrimp evenly with about half the sauce with a pastry brush. Heat a greased grill pan over medium high heat and cook shrimp for 2 minutes on each side, or until pink and cooked through, basting well with the remaining half of the sauce while cooking.

To make the couscous, heat canola oil over medium high heat in a large saucepan; add onion and red pepper and sauté for 5 to 7 minutes or until tender. Add couscous and sauté 2 minutes or until light brown. Add chicken broth to the pan and bring to a boil. Reduce heat to low, put on lid, and simmer for 8 minutes or until broth is absorbed and couscous is tender. Mix in corn. Serve by evenly distributing couscous on three plate and placing shrimp skewers on top. Makes 3 servings.

Nutrition: 476 calories, 9.3g fat, 6.9g fiber, 38.0g protein per serving
Cost: $4.80 per serving

22 Responses to Sweet Chili Apricot Shrimp Skewers over Israeli Couscous

  1. I absolutely love Israeli couscous… and I am also loving the sound of that shrimp. The spicy/sweet flavor definitely sounds summery.

  2. I haven’t cooked with Israeli couscous in FOREVER. But I can totally see why Apolinaros snuck it into your cart. He had the sixth sense that something this delicious would come out of it!

  3. I love that he snuck it in the cart. How cute! And great as an inspiration for another fun dish. I can see how these flavors would pair together well.

  4. I love Israeli couscous…and pairing with shrimp is just terrific. Love how you marinate the shrimps…a touch of sweet and spicy. Hope you are having a great week Kerstin :-)

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