Israeli Couscous with Grilled Shrimp and Curry Coconut Sauce
A vibrant Mediterranean-inspired dish featuring pearl couscous cooked with mixed vegetables and served alongside succulent grilled shrimp skewers. The curry coconut sauce adds a creamy, aromatic element that bridges Middle Eastern and Asian flavors. Perfect for dinner parties or weeknight meals when you want something special but approachable. The couscous absorbs the vegetable flavors while maintaining its signature chewy texture, and the optional raisins provide sweet bursts that complement the savory curry notes.
Ingredients
- 3 tablespoons olive oil
- ½ cup onion, chopped
- 1 clove garlic, chopped
- 2 ½ cups mixed vegetables, chopped (carrots, red bell pepper, zucchini, eggplant)
- 2 cups Israeli couscousorzo pasta1:1gluten
similar texture and cooking method
- salt
- black pepper
- ½ cup peas
- ½ cup raisins(optional)
- 24 shrimp, cleaned
- lemon juice, from half a lemon
- 1 tablespoon olive oil
- 1 tablespoon onion, finely chopped
- 2 teaspoons curry powder
- ½ cup coconut milk
- ½ cup half-and-halfheavy cream1:1dairyadds dairy
richer sauce
Instructions
- 1
Heat olive oil in a frying pan over medium heat and sauté onions and garlic until translucent
- 2
Add chopped vegetables and mix well
- 3
Add couscous, season with salt and pepper, then add hot water and bring to a boil
- 4
Lower heat, cover partially and cook for 10 minutes or until couscous is al dente, adding more water if needed
- 5
Season shrimp with salt, pepper and lemon juice and set aside
- 6
Heat olive oil in a frying pan and cook finely chopped onion
- 7
Add curry powder, then add coconut milk and half-and-half
- 8
Bring to a boil, reduce heat and cook for a few minutes, then season with salt and pepper
- 9
Thread three shrimp per skewer and grill until cooked through
- 10
Serve grilled shrimp immediately with couscous and curry sauce
Tips
Keep extra hot water nearby when cooking couscous as absorption rates can vary depending on the brand and age of the couscous.
Don't overcook the shrimp on the grill - they should be pink and slightly firm, taking only 2-3 minutes per side.
Make the curry sauce while the couscous cooks to save time and serve everything warm together.
Good to Know
Refrigerate leftovers for up to 3 days. Store couscous and curry sauce separately to prevent sogginess.
Couscous and curry sauce can be made 1 day ahead and reheated. Grill shrimp fresh for best texture.
Serve immediately while shrimp are hot. Provide extra curry sauce on the side for drizzling.
Common Mistakes
Add water gradually to couscous to avoid mushy texture from overcooking.
Don't marinate shrimp too long in lemon juice to avoid tough, ceviche-like texture.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
similar texture and cooking method
General Alternatives
FAQ
Can I use regular couscous instead of Israeli couscous?
Regular couscous has a much finer texture and different cooking method. Israeli couscous is actually a pasta and provides the signature chewy texture this dish needs.
What if I don't have a grill for the shrimp?
Pan-sear the skewered shrimp in a hot skillet for 2-3 minutes per side, or broil them in the oven for 3-4 minutes total.
How long will the curry sauce keep?
The curry sauce will keep refrigerated for up to 4 days. Reheat gently and whisk in a splash of coconut milk if it separates.