Lemon Caesar Brussels Sprouts with Grilled Shrimp Skewers and Israeli Couscous

A light and bright flavor profile pairs well with both chicken and fish.

fork and knife iconServes: 4
chef hat iconSource: Ocean Mist Farms

Ingredients

Directions

For the Brussels Sprouts:

  1. Preheat oven to 425ºF with the rack placed in the center position.
  2. Follow bag preparation instructions for the Brussels Sprouts and place a baking sheet. Roast for 15-18 minutes until golden and tender. Once cooked sprinkle with crispy garnish.

For the Shrimp:

  1. Mince the garlic with salt; mix with cayenne and paprika, then make into a paste with 2 Tbsp olive oil and lemon juice to taste. Smear paste on shrimp.
  2. Grill shrimp for 2 to 3 minutes each side on a grill pan at medium to high heat.

For the Israeli Couscous:

  1. In a medium saucepan, heat 2 Tbsp olive oil. Add the pearl couscous and toss until golden brown.
  2. Boil the couscous with 1 ½ cups of water and a pinch of salt. When at a boil, turn the heat to low. Cover and cook for about 14 minutes or until the pearl couscous is tender. Remove from the heat and season with salt, pepper, and olive oil.

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