Dear Readers, My weekly Cooking with Kids recipe will appear tomorrow. Due to technical difficulties, we had to delay it a day. Thanks for your understanding! -S
Sometimes, the best dishes come out of error. While busy testing recipes this weekend, I had a thought to try serving the Key Lime shrimp that I was playing with over a quinoa dish. But once I tried to make said dish, my trusty supply of quinoa was nowhere to be found. (I later discovered it in the only cabinet that I didn’t check.) Not willing to be deterred, I grabbed Israeli couscous and used that instead.
You’ve probably already noted that there are no shrimp to be seen in this photo. No, I am not spreading the recipes out over two days. No, they weren’t so good that I didn’t photograph them. Quite the contrary – I intended for them to appear together but the recipe was an epic fail.
But that’s okay. The couscous – originally an afterthought – turned out to be a wonderful star of a dish. The creamy avocado goes so well with the soft, fluffy couscous. And the red peppers add a bit of sweetness and crunch to the dish. It’s subtly flavored, and so, so good. Will devoured a big bowl when I made it.
Eat this within a day of making it, since the avocado won’t last beyond then. But chances are that it won’t last that long anyway.
- 1 3/4 cup water
- 1 tbsp extra virgin olive oil
- 1 1/3 cup Israeli couscous
- 1 avocado, diced
- 1/4 cup diced red pepper
- 2 tbsp key lime juice
- salt and pepper, to taste
- Combine the water and olive oil in a medium saucepan and bring to a boil. Stir in couscous, reduce heat to low and cover.
- Cook for 12 minutes or so, until the water is fully absorbed.
- Add the avocado, red pepper, lime juice and salt and pepper. Stir to combine. Serve immediately.
Have leftovers? You can save this in a tightly covered container for up to one day.