It has come to my attention that my son’s Kindergarten teacher wants to eat his lunch. Not kidding.
My son announced yesterday ‘Mom, Mrs. C wants to eat my lunch.’
I replied ‘Oh, do you mean that Mrs. C likes that you eat all your lunch?’
Her said, ‘No Mommy, she wants you to take her grocery shopping so she can have food you give me for lunch’
That gave me the giggles and puffed up my chest with pride.
When I saw Mrs. C this morning, I said ‘So, you want to eat my son’s lunch eh?’
Mrs. C said ‘You pack a great lunch and I always get bored with my ideas.
This is for you Mrs. C.
Greek Shrimp and Isreali Couscous (serves 4 as side dish)
2 cups cooked israeli couscous
1/2 pound 26-30 size shrimp
2 teaspoons olive oil
2 teaspoons lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/8 teaspoon sea salt
1/8 teaspoon ground black pepper
handful fresh parsley, minced
1/4 cup chopped red pepper
1/4 cup crumbled feta
2 tablespoon sliced almonds
2 tablespoon sliced olives
1. Cook the Isreali couscous according to package directions and set aside in a bowl to cool.
2. Combine the olive oil, lemon juice, garlic powder, oregano, salt and pepper. Place the shrimp of a storage bag, add the mixture and marinade for at least 1 hour.
3. Heat a skillet over medium-high heat. Pour the shrimp and marinade into the pan, turn the heat to low and cook the shrimp for 3 -5 minutes mixing frequently.
4. Meanwhile, prepare the parsley and red pepper. Add the parsley, red pepper, feta, almonds and olives in a bowl, mix well.
5. Top the couscous mixture with the shrimp and cooked marinade. Enjoy!
What, you don’t like olives? No problem