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Last updated on May 17th, 2020
Yesterday I had a big craving for curry, little time, and not much energy left to make dinner. With a little help from a box of curry couscous, I managed to whip up this tasty meal in under half an hour.
1 medium sized summer squash
1 medium sized zucchini
1 medium onion, cut into wedges
2 cloves garlic, minced
1 lb pealed and deveined shrimp, tails removed
1 box Near East Mediterranean Curry Couscous
14.5 oz chicken stock
2 tablespoons olive oil
2 tablespoons curry powder (I like my curry strong, so adjust this to your personal taste)
1 cup pineapple chunks
fresh parsley for garnish (this Milk Free Mom ran out)
Preheat oven to 350°F. Cut the squash and zucchini into one inch pieces, place into baking dish, and toss with 1 tablespoon olive oil and 1 tablespoon curry powder. Roast for about 20 minutes or until desired softness. While veggies are roasting, heat 1 tablespoon oil in large skillet. Add shrimp and onions and toss with remaining tablespoon of curry. Saute until shrimp is almost cooked (timing will depend on the size shrimp you decide to use) then add the garlic. Once the shrimp is cooked, add the stock and bring to a boil. Stir in the couscous and pineapple, cover, and remove from heat. Let sit for five minutes, then stir in veggies, garnish with parsley if you’d like, and serve! Makes two large servings if you’re hearty eaters like us, or four normal sized servings.