Pearl Couscous With Shrimp & Summer Squash

One of my favorite summer meals to whip up on a weekend afternoon. You can swap chicken instead of shrimp if you prefer–or use pasta instead of pearl couscous!

Serves about 3-4 people or can be a side dish for a larger group!

Ingredients
2 cups pearl couscous, cooked to package instructions
2 tbsp avocado oil
1/2 yellow onion
2 tbsp garlic, pressed or chopped
2-3 summer squash, chopped
1-2 lbs of fresh shrimp, cleaned and deveined (you can by organic, wild shrimp that has been frozen from either Trader Joes or Whole Foods and save yourself the cleaning process)
Juice of 1/2 lemon
2 tsp salt
1 tsp pepper
1 tsp red pepper flakes
1/2 tsp paprika
1/2 tsp garlic salt
1/4 cup pesto
1/4 cup fresh feta
pinch of basil for garnish

Method

Start by cooking the couscous. Set aside.

In a medium pan heat 1 tbsp oil over medium. While it heats, chop the onion. Add it to the hot pan and gently sauté for about 3 mins. Add the garlic. Let those two cook for a few minutes and then add your chopped squash. Stir and sauté for about 10 minutes or until the squash are nice and soft but not losing their shape. Add salt and pepper to taste.

Next, heat a second pan over medium with avocado oil. Add your shrimp and juice of a lemon. Gently cook (about 2 mins per side) or until the shrimp is fully cooked. Add the seasonings.

In a serving dish, add your couscous in a nice flat but thick layer. Then add your shrimp over the top of that. Then add the squash. Drizzle with pesto and garnish with feta and basil.

Serve immediately and enjoy!