It looks like this will go down as the Summer of Mint as far as cooking goes. It’s been muggy lately, but tonight seemed like it would be pretty much our only one at home until the weekend, so I wanted to make something good, yet quick and cool:

1/2 lb medium shrimp, peeled and deveined
small bunch of scallions, white and green parts thinly sliced
2 cloves of garlic, minced
juice of one large lemon, divided

Saute these together (use only half of the lemon juice) with a little bit of olive oil and butter over medium heat until shrimp is just cooked through.

Meanwhile, boil 1 1/4 cups of water and pour over 1 cup of couscous with a little bit of butter, salt, and pepper. Cover and set aside. Then combine:

1 large cucumber, peeled, seeded, and roughly chopped
small handful fresh mint leaves, minced
rest of lemon juice

Divide couscous between two large bowls. Top evenly with the shrimp mixture, including pan juices. Top all of that with the cucumber/mint mixture.

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