This recipe is courtesy of Sara Forte’s “The Sprouted Kitchen, A Tastier Take on Whole Foods”. Sara says, “This bowl of goodness is pretty easily adapted to your protein of choice. You can use some tofu or tempeh if you want to keep it vegetarian”
¼ cup extra-virgin olive oil
½ teaspoon sea salt
4 scallions, 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 (may substitute chopped garlic scapes)
2 anchovies (optional)
Juice of 2 limes
1 ½ pounds large shrimp, peeled and deveined
1 ½ tablespoons extra virgin olive oil
4 cups diced summer squash
1 ½ cups whole wheat couscous
¼ cup coarsely chopped fresh basil
½ teaspoon red pepper flakes
⅓ cup diced feta cheese (optional)
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 summer squash and sauté until the edges are browned, 8-10 minutes.
Cook the couscous according to the package instructions. Transfer the couscous to a large mixing bowl and add the summer squash, 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 summer squash couscous.
From: The Sprouted Kitchen, A Tastier Take on Whole Foods by Sara Forte