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Israeli Couscous with Shrimp and Asparagus

A delicious dish served on light, puffy Israeli Couscous
Prep Time20 mins
Cook Time15 mins
Servings: 4
Author: Linda Arceo


  • 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.