Shrimp With Israeli Couscous

• 1 cup Parmesan cheese, grated
• 2 cups almonds, blanched
• 3/4 cup plus 2 teaspoons extra-virgin olive oil 1 bunch mint leaves (about 1 cup)
• 1 lemon, juiced and zested (reserve lemon zest)
• 1 pound Israeli couscous
• 1 pound large shrimp or prawns, cleaned, peeled, and deveined
• 2 cups spring peas, fresh or frozen
• 2 tablespoons lemon juice, or to taste Salt and cayenne pepper, to taste
• 1 bunch mint leaves (for garnish)
• 1/2 cup almonds, toasted (for garnish)

1. Make a pesto by combining the Parmesan cheese, almonds, 3/4 cup of olive oil, mint, and lemon juice in a blender (reserve the zest).
2. In a large pot, boil liberally salted water. Add couscous and cook for six to seven minutes. Drain and set aside.
3. Heat a large skillet with the two teaspoons of olive oil. Add shrimp and saute quickly; add peas and continue cooking. Add one cup of pesto, followed by the couscous.
4. Season with lemon juice, salt, and cayenne pepper. Finish with mint leaves, lemon zest, and almonds. Serves six.
5. Calories Per Serving: 650
6. Carbs: 77g
7. Protein: 32g
8. Fat: 24g

parmesan cheese, almonds, extravirgin olive oil, lemon, couscous, shrimp, spring peas, lemon juice, mint, almonds

Taken from www.epicurious.com/recipes/member/views/shrimp-with-israeli-couscous-50106333 (may not work)