I have been trying really hard to add more protein to my diet. I am normally perfectly happy to eat all sorts of fruits, vegetables, and lots of carbs, but meat doesn't usually cross my mind. It's not that I don't like meat, it's just that it is not the first thing that I think of when planning our meals for the week. Now that I am in my third trimester of pregnancy it has come to my attention that I am supposed to seriously increase my protein intake. I was probably eating less than enough to begin with, so I am really trying to be intentional about eating the protein- filled foods that I know I need. This week is the first in my new protein rich life. On our menu this week are 2 meals that include meat/fish. This is already a big improvement so I am starting off strong!
We had this couscous for dinner tonight alongside a burnt carrot salad with garlic chips and goat cheese. I love couscous but hadn't made it in a long time, so I really enjoyed this. The nuttiness of the couscous adds a nice solidity to the dish, as the rest of the flavors are pretty subtle. The shrimp and zucchini add a nice texture. This was a nice healthy meal that leaves you feeling satisfied but not weighed down after a couple weeks of excessive holiday eating. The couscous came together easily, but looks beautiful and tastes great. Use Israeli, or pearl couscous. It has a chewier texture than traditional couscous.
Pearl Couscous with Shrimp
*Recipe from The Chicago Tribune
8 oz Israeli (Pearl) Couscous
1 Tablespoon olive oil
1/2 red onion, chopped
1 yellow squash, or zucchini, diced
1/2 pound raw, peeled, deveined shrimp, cut into 1 inch pieces
1/2 Cup shredded fresh parmesan
2-3 Tablespoons fresh cilantro or chives
1/4 teaspoon salt
Cook couscous as directed on package. Meanwhile, heat oil in a non-stick skillet. Add onion and cook until golden-about 5 minutes. Add squash and cook, stirring, about 3 minutes. Add shrimp and cook until shrimp turns pink-about 2 minutes.
Place couscous in a serving bowl. Stir in shrimp mixture. Stir in cheese and cilantro. Season with salt.