Broiled Shrimp and Couscous
with Guacamole Dressing and Feta
Regardless of the season, the bright pink and green colours of this dish scream summer. Roasted shrimp is tossed in creamy guacamole, dill and lime dressing, then mixed with pearl couscous and cherry tomatoes. You can almost taste the sunshine!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Not included in your delivery
Before starting, preheat the broiler to high. Wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, finely chop dill. Zest, then juice half the lime (whole lime for 4 ppl). Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
Add sour cream, guacamole, lime juice, half the dill and 1 tbsp oil (dbl for 4ppl) to a large bowl. Season with salt and pepper, then whisk until smooth.
Add shrimp, onions, tomatoes, lime zest and 1 tbsp oil (dbl for 4ppl) to a foil-lined baking sheet. Season with half the garlic salt and pepper, then toss to combine. Broil shrimp and veggies in middle of the oven until tomatoes start to burst and shrimp just turn pink, 5-6 min.** (TIP: Keep your eye on veggies so they don't burn!)
Meanwhile, add couscous to the boiling water. Cook uncovered, stirring occasionally, until tender, 6-8 min. Drain and rinse couscous under cold water, then return to the same pot, off heat.
Add half the feta, half the guacamole dressing and remaining garlic salt to the pot with couscous, then toss to coat.
Divide couscous between plates. Top with shrimp and veggies. Sprinkle with remaining feta and remaining dill. Spoon remaining guacamole dressing over top.