Summer in your MOUTH!

Here I am - giving you the nummins.

Bonus- extremely FAST meal with awesome and healthy ingredients. Perhaps Shrimp is a bit of a splurge, but you are worth it now and again, are you not? (You are good enough, smart enough, and hot damn! People love you!)

Ginger Shrimp Over Cous Cous


Ingredients
 1 10-ounce box (1 1/2 cups) couscous
 1 tablespoon olive oil
 1 large yellow onion, finely chopped
 3 cloves garlic, finely chopped or pressed
 3 tablespoons finely chopped ginger (I grate on my little plane do-hickey. Could use a grater)
 1 cup white wine (or go with chicken broth instead)
 1 pound shrimp, peeled and deveined
 8 ounces snow peas, cut in half on the diagonal
 1/3 cup fresh cilantro, roughly chopped (not a fan? Parsley? Better- SPINACH!)
 1/2 teaspoon kosher salt
 1/4 teaspoon black pepper

Directions

1. Cook the couscous according to the package directions.

2. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until golden brown, about 12 minutes.

3. Stir in the garlic and ginger and cook 2 minutes. Add the wine and bring to a boil.

4. Nestle the shrimp in the onion mixture and simmer for 2 minutes.

5. Add the snow peas and stir. Continue cooking until the shrimp are bright pink and cooked through, about 2 minutes. Stir in the cilantro, salt, and pepper.

6. Divide the couscous among bowls. Spoon the shrimp and snow peas on top.

This is a very Spring/Summer dish in that it is light and so bright in flavor. What you serve the shrimp over is up to you. Slap this in a noodle bowl. SLAP IT!!! Or over quinoniaonioa (whatever) or brown rice. Cous cous is SUPER fast to make, though. I love the texture. I am not doing too much with grains right now so I would put this over spinach (it would get a little wilty and I am cool with that) or I would do a small serving of a whole wheat cous cous. As always, you can add even more veggies to this.

Eat it.