Name: Cauliflower Couscous with Paprika Shrimp
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 medium head cauliflower (about 1 3/4 pounds); 3 tbsp. olive oil; 1/2 c. dried apricots (or 3 fresh), roughly chopped; kosher salt; Pepper; 2 tbsp. fresh lemon juice; 20 large shrimp, peeled and deveined; 1 tsp. paprika; 1/2 seedless cucumber, cut into 1/2-inch pieces; 1/4 c. fresh mint leaves, roughly chopped

Step 1Remove and discard any leaves from the cauliflower. Thinly slice the head and place it in the bowl of a food processor. Roughly chop the thick stems and add them to the food processor. Pulse the cauliflower until it is finely chopped and resembles couscous (re-pulse any big pieces separately, if necessary).

Step 2Heat 1 tablespoon oil in a large skillet over medium heat. Add the cauliflower, apricots, and 1/2 teaspoon each salt and pepper and cook, covered, stirring occasionally, until the cauliflower is beginning to soften, 2 to 3 minutes. Transfer to a large bowl and toss with the lemon juice and 1 tablespoon oil.

Step 3Wipe out the skillet and heat the remaining tablespoon oil over medium heat. Season the shrimp with paprika and 1/4 teaspoon salt. Working in batches, cook the shrimp until opaque throughout, 1 to 2 minutes per side.

Step 4Add the cucumber and mint to the cauliflower and toss to combine. Serve with the shrimp.

Cauliflower Couscous with Paprika Shrimp

Ingredients

Directions

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