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Ready in 30 minutes

Garlic Shrimp & Marinated Radish Couscous

with Roasted Beets & Herby Honey-Tahini Sauce

Cooking time

30 minutes

Servings

2/4

Calories

610 /serving

Put a full spectrum of flavours on your fork. This dish has so much deliciousness going on, it’s hard to know what to taste first. Airy couscous gets a boost from crisp rounds of radishes marinated in lemon juice. Beets roast to tenderness in a sprinkling of sumac-kissed spices, which you’ll also sprinkle on the shrimp and garlic as they cook. And a medley of fresh herbs—parsley, mint and cilantro—are blended into honey and tahini for a dashing drizzle.

We will send you:

  • 285g Shrimp
  • 120g Radishes (or French radishes)
  • 1 Lemon
  • 14g Herb medley (parsley, mint, cilantro)
  • 340g Beets (red or yellow)
  • 2 Garlic cloves
  • 45ml Tahini
  • 100g Couscous
  • 14g Honey
  • 10g Tangy Mustard spices (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, sumac)

Contains: Mustard, Sesame, Shrimp, Wheat

You will need:

Small pot (or kettle)
Large pan (non-stick if possible)
Peeler
Sheet pan
Olive oil
Oil
Salt & pepper (S&P)
Large heatproof bowl
Parchment paper
Total Fat
22 g
Saturated Fat
3 g
Sodium
1730 mg
Total Carb
73 g
Sugars
19 g
Protein
34 g
Fibre
10 g
Preparation
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Roast the beets
Preheat the oven to 450°F. Peel and halve the beets; cut into ½ inch wedges. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, flipping halfway, 20 to 25 min., until tender.
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Mise en place
Meanwhile, in a small pot (or kettle), bring 1 cup water (double for 4 portions) to a boil. Juice the lemon. Thinly slice the radishes. Pick the mint leaves off the stems; finely chop the leaves. Finely chop the cilantro and parsley leaves and stems. Combine the herbs in a small bowl. Mince the garlic. In a small bowl, combine the radishes, ½ the lemon juice and a pinch of salt.
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Cook the couscous
In a large heatproof bowl, combine the couscous and boiling water. Cover and let sit for 10 min. Fluff and keep warm.
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Make the sauce
Meanwhile, in a second small bowl, combine 1 tbsp water, 2 tbsp olive oil (double both for 4 portions), the tahini, herbs, honey, remaining lemon juice and S&P.
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Cook the shrimp
Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with S&P. In a large pan (non-stick if possible), heat a drizzle of oil on medium. Cook the shrimp, 1 to 2 min. on one side, until partially cooked. Flip and add the garlic and remaining spices. Cook, stirring frequently, 1 to 2 min., until the shrimp* are opaque and cooked through and the garlic is fragrant.
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Finish & serve
To the bowl of couscous, add the radishes, a drizzle of olive oil and S&P; stir well. Divide the couscous between your plates. Top with the beets and shrimp. Drizzle with the sauce. Bon appétit!

*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.