Tired of making multiple meals to satisfy the diverse palates of my family, I have been on a quest to find healthy meals that are appealing to both parents and kids alike. This couscous recipe certainly fits the bill. The children love the couscous and I love that it is whole wheat. Plus the veggies are mixed into the dish, making them harder for my young picky eaters to avoid. Since my kids have an aversion to basil (they find it spicy), I add it in after I have served them.

To see the recipe, just read more.

Shrimp with Whole Wheat Couscous
adapted from Everyday Food Martha Stewart

Ingredients

1 pound trimmed green beans, snapped in two
1 package of frozen corn kernels (10 ounces) thawed, or one can of corn kernels drained and well rinsed
1 pound deveined jumbo shrimp, peeled, tails removed and cut in half lengthwise
1 cup whole wheat couscous
½ cup fresh basil leaves, chopped or ripped
2 tablespoons olive oil
juice of one lemon

Directions

  1. In a large pot with lid, bring one cup salted water to boil. Add green beans. Cover and cook until crisp-tender, about 4 minutes.
  2. Add thawed corn and shrimp; stir to combine. Cover and cook for 2 minutes or until shrimp is opaque.
  3. Add couscous; stir to combine (add canned corn here). Cover and remove from heat. Let stand for 5 minutes.
  4. Add basil, oil and lemon juice. Salt and pepper to taste. Fluff with a fork and serve.

Serves 4


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The leftovers reheat nicely in the microwave too! Plus you can use fresh corn in the Summer, or substitute fresh peas for the green beans. So versatile.

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