Serves 4
A good Greek would use orzo here, but I love the toothiness you get by using whole grain Israeli couscous instead. It is considered children’s food in Israel, but the adults in my house are just as fond of it.
1 cup whole grain dry Israeli couscous
¼ cup canola oil
1½ heads cauliflower, cut into florets (about 6 cups), blanched and shocked (see here)
¼ cup olive oil
10 cloves garlic, thinly sliced
20 large shrimp (15/20 per pound), peeled, deveined, tails removed, halved lengthwise
3 cups English peas, thawed if frozen
¾ cup Garlic Puree (here)
12 mint leaves
Juice of 1 lemon
Kosher salt
Fresh ground black pepper
Prepare the couscous according to package directions.
Heat the canola oil in a large skillet over medium heat. Add the cauliflower and sear the florets, turning occasionally, until golden in spots, resisting the urge to move them until the parts touching the pan are properly seared. Add the olive oil and garlic and sauté until golden and fragrant. Add the couscous, 2 cups water, the shrimp, peas, garlic puree, mint, and lemon juice and season with salt and pepper. Cook until the shrimp are opaque, the water has completely evaporated, and the pan is dry. Serve warm.
NOTE: Substitute farro, freekah, wheatberry, or any other whole grain for an even healthier version with a little more crunch.