It may be spring outside but the bright pink and green colour of this dish screams summer. Roasted shrimp tossed in creamy avocado, cilantro, dill and lime dressing and stirred together with Israeli 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.
Before starting, preheat your broiler to high and wash and dry all produce. Add 10 cups water and 2 tsp salt in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Meanwhile, finely chop the dill. Roughly chop the cilantro. Zest then juice the lime. Peel, then mince the garlic. Peel and pit the avocado.
Using a fork, mash the avocado in a large bowl until smooth. Add the sour cream, lime juice, dill, half the cilantro and 2 tbsp oil (dbl for 4ppl) to the bowl. Whisk to combine. Season with salt and pepper. Set aside.
On a foil-lined baking sheet, toss together the shrimp, tomatoes, lime zest, garlic and 1 tbsp oil (dbl for 4ppl). Season with salt and pepper. Broil shrimp and tomatoes in middle of oven until shrimp turn pink and the tomatoes start to burst, 5-6 min.** (TIP: Keep your eye on them so they don't burn!)
Meanwhile, add couscous to the pot with the boiling water. Cook, uncovered, stirring occasionally, until tender, 6-8 min. When couscous is tender, drain and rinse under cold water. Return couscous to the same pot.
Add half the feta and half the avocado dressing to the large pot with the couscous. Toss to coat.
Divide the couscous between plates. Top with the roasted shrimp and tomatoes. Sprinkle over the remaining feta and remaining cilantro. Spoon over the remaining dressing.