Shrimp Skewers with Curried Couscous

Quick weeknight meal? Company-worthy? Lunchbox packable? Check, check and check. This dish is convenient, makes use of freezer and pantry staples and tastes amazing. The Aloha Chicken & Fish blend is fun with its sweet-spicy combo with crunch from sesame seeds. The curried couscous makes a fantastic base and lends itself to either serving hot or cold as a salad. So many reasons to love this dish!

Ingredients for the Couscous:

1 cup Israeli (pearl) couscous

1 Tbl Shallot Extra Virgin Olive Oil

2 tsp Madras Curry Powder

1/2 tsp Sonoma Gourmet Kosher Salt

2 cups water

Directions for the Couscous:

Heat a pot over medium heat. Add the couscous to the pan along with the Shallot Extra Virgin Olive Oil, Madras Curry and Sonoma Gourmet Kosher Salt. Stir and allow couscous and spices to toast and become aromatic--about three minutes. Add the water and bring to a boil. Lower the heat to low and cover. Cook couscous for 9-12 minutes or until desired degree of doneness. Less time for al dente.  More time for softer couscous. At the end of cooking, remove the cover and fluff with a fork. Set aside while you prepare the shrimp skewers.

Like more heat? Try our Vindaloo Curry Powder in place of the Madras for a spicy kick!

Ingredients for the Shrimp:

1 lb shrimp, peeled, deveined with tails attached

1/2 oz Aloha Chicken and Fish

Shallot Extra Virgin Olive Oil

Directions for the Shrimp:

Soak wooden skewers in water for 30 minutes. Skewer the shrimp and place in a shallow dish. Sprinkle evenly with the Aloha Chicken and Fish. Heat a large skillet over medium-high heat. Drizzle in 1 tablespoon Shallot Extra Virgin Olive Oil. Add two skewers (or more depending on the size of your skillet--don't overcrowd), and sear the shrimp skewers about four minutes on both sides, until lightly browned, firm and opaque pink throughout. Repeat with remaining skewers.

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