Gingery Shrimp and Couscous

Ingredients

• 10-ounce box (1 1/2 cups) couscous

• tablespoon olive oil

• large yellow onion, finely chopped

• cloves garlic, finely chopped

• tablespoons finely chopped ginger

• cup white wine

• pound shrimp, peeled and deveined

• ounces snow peas, cut in half on the diagonal

• cup fresh cilantro, roughly chopped

• teaspoon kosher salt

• teaspoon black pepper

Method

1. Cook the couscous according to the package directions.

2. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until golden brown, about 12 minutes.

3. Stir in the garlic and ginger and cook 2 minutes. Add the wine and bring to a boil.

4. Nestle the shrimp in the onion mixture and simmer for 2 minutes.

5. Add the snow peas and stir. Continue cooking until the shrimp are bright pink and cooked through about 2 minutes. Stir in the cilantro, salt, and pepper.

6. Divide the couscous among bowls.

7. Spoon the shrimp and snow peas on top.