Israeli Couscous with Shrimp and Zucchini
I found this article on thenewpotato.com today and almost had a heart attack. Jane Coxwell, private chef to Diane von Furstenberg has created something so divine that all I can do is stare at my computer screen and try not to drool. The recipe is below. As soon as I get off work I'm running home to try and cook this.
Ingredients:
1 1⁄2 pounds uncooked shrimp
2 cups uncooked Israeli couscous
2 cups grated zucchini (11⁄2 to 2 zucchinis)
2 to 3 garlic cloves, minced
1⁄4 red onion, finely chopped
3 whole scallions, thinly sliced
2 tablespoons extra virgin olive oil
1 tablespoon ground cumin
Juice of 1 lemon, plus more as needed
Agave nectar
Maldon or other flaky salt
Freshly ground black pepper
1 large handful fresh cilantro leaves
1 large handful fresh flat-leaf parsley leaves
1 handful fresh dill leaves (no big stems)
Directions:
Directions:
1. Bring a large pot of salted water to a boil. Add the shrimp and cook for about 1 minute, until pink. (The exact time will depend on their size, but be careful not to overcook them.) Remove the shrimp with a slotted spoon and run cold water over them to stop the cooking.
2. Keep the water boiling and add the couscous. Cook for 8 to 10 minutes, until al dente.
3. While the couscous is cooking, place the zucchini in a bowl and add the garlic, red onion, scallions, and shrimp.
4. Drain the couscous and run it under cold water to stop the cooking. Shake off as much excess water as possible and add the couscous to the bowl with the zucchini.
5. Add the olive oil, cumin, lemon juice, and a squeeze of agave nectar; season with salt and pepper. Give it a good mix and check the seasoning. Add the herbs and mix again. Recheck the seasoning, adding more lemon juice if necessary.
The lemon, cumin, and fresh herbs combined with the richness of the shrimp and the great texture of the Israeli couscous make this wonderful eating. Be sure to taste the dish before serving to check that it has enough seasoning and lemon—it’ll make the meal.
The lemon, cumin, and fresh herbs combined with the richness of the shrimp and the great texture of the Israeli couscous make this wonderful eating. Be sure to taste the dish before serving to check that it has enough seasoning and lemon—it’ll make the meal.
Holy Hell. I'm in Love.
images via Ames Collective
Man! I've been looking for a mini longboard for quite some time now. I just haven't found anything that speaks to me though. You know what I mean? That moment when you see a board and you just know that you guys are meant to cruise together. That's how I felt when I got my board, and that's exactly how I felt when I ran across these boards! I mean holy hell they are absolutely amazing. I'm planning on working on a design (and saving up some money) so that I can customize my own! I really hope that they're good little cruisers, because I was really considering getting a penny board, but after seeing these boards I think I just want to wait and customize one that will inspire me for years to come :) The "free" board is my personal favorite. Which one's yours?
The "Modern" Dread
Free People just released this video for their Washed Ashore lookbook and I liked a lot of elements in it. While I wouldn't call this look a "modern dread" I did like the styling. Whether you have dreadlocks, or not this is a fun and innovative way to play with your hair or change up your hairstyle.
The side braid, adding different bits and bobs to your hair, and everything else is all really cool and inspiring. I honestly can't wait to try this out for myself! Do you have dreads? Would you try adding any of these bits to your hair?
image via free people
