This post is in partnership with IFS Bulk.
I am a overshopper – but not in a hoarding kind of way. I just like groceries. If my refrigerator, freezer and pantry aren’t full, I feel uneasy. I like having a variety of items at my fingertips at any given time so I can prepare dishes or entertain at a moment’s notice. One of my secrets to always having plenty of items on hand is to shop in bulk.
I recently partnered with IFS Bulk to give their latest service a try.
IFS Bulk offers reasonably priced, healthy food items that are secured directly from farmers. They are all-natural, no pesticides, and non-GMO. IFS Bulk has 172 different items including Couscous, Quinoa, Almonds, Brazil nuts, Cashews, seeds and a variety of different trail mixes. The facility is located in Dover, NJ (just outside of NYC) and ships over 20 million pounds of wholesale foods each year. They just started offering NEW, RETAIL, CLUB PACK SIZES which are available to buyers, like you and me.
IFS Bulk wanted me to give some of their club packs a try so they sent me some walnuts, cashews, quinoa and israeli couscous.
The israeli couscous inspired me to create a delicious meal, Israeli Couscous with Shrimp and Asparagus. If you have not tried Israeli Couscous before you definitely have to give it a try. It is similar to a risotto but not as difficult to cook. It’s become a fast favorite of mine and is absolutely delicious in soup.
The weather was absolutely gorgeous over the weekend so I had to include my grill to help prepare this dish. While I cooked my shrimp and asparagus on the grill you could totally make this dish on the stove top. The main goal is to cook the shrimp and asparagus until perfectly cooked and still exploding with freshness and flavor.
- 1 1/2 pounds of fresh shrimp, peeled and de-veined
- 1 bunch of fresh asparagus
- 3 cloves garlic
- 1 cup Israeli Couscous
- 1 cup water
- 3 tablespoons butter
- 2 tablespoons parmesan cheese
- salt and pepper
- 1/3 cup olive oil, divided
- fresh lemon wedges
- Prepare and clean the shrimp, set aside. Trim bottoms off asparagus, set aside. Thinly slice garlic cloves and set aside. Place clean shrimp in bowl, add half of olive oil and a pinch of salt and pepper and toss to coat. Set aside. In a different bowl, add cleaned asparagus, remaining olive oil, a pinch of salt and pepper and garlic cloves and toss to coat. Cook shrimp and asparagus separately in either a grill pan or in two different pans on the stove top for about 10 minutes or until done. Make sure to not overcook shrimp or asparagus. Asparagus should still have a light snap to them. Meanwhile, boil 1 cup of water, salted, in a medium sized pot. Once water has come to a boil, add Israeli Couscous and cook for about 8-10 minutes or until al dente. Drain couscous and return to medium sized pot. Add butter and parmesan cheese and toss to coat. Serve couscous on a plate. Top with a handful of cooked asparagus and cooked shrimp. Lightly salt dish once again before serving. Finish with a lemon wedge garnish.
Doesn’t this dish look delicious? It looks complicated but in fact it is just so easy and doesn’t take that long to prepare. The hardest part is cleaning the shrimp. If you purchase your shrimp cleaned and de-veined then this dish is even easier.
So, the next time you are in the market for nuts, dried fruits, lentils and peas, rice and grains, snack mixes and beans, why don’t you give my friends at IFS Bulk a try? Remember, the best way to eat healthy is to have a stocked fridge and pantry.
Samples were provided by IFS Bulk to facilitate this post.
This post was written by Linda Arceo for Giggles, Gobbles and Gulps. All rights reserved.