Israeli couscous salad

This gorgeous dragon carrot pulled from my garden tonight was the inspiration for our dinner. I made a warm Israeli coucous salad with braised greens, tomatoes (I know they are not in season!) garlic, shrimp and this carrot sliced paper thin. It was one of the quickest dinners I've ever made.  Here is the recipe which serves 4 people.

Ingredients:

• 2 cups of Israeli couscous
• 2 cups of chopped braising greens (kale, chard, tai soi, spinach etc...)
• 2 cloves of garlic minced
• 1/2 cup of cherry tomatoes sliced in half
• 1 carrot sliced paper thin or as thin as you can get it
• 1 bag of medium sized raw deveined shrimp or 1 pound (optional)
• salt and pepper to taste

Unless you can get Israeli couscous in bulk, follow the box directions on how to prepare it. While the coucous cooks, prep your veggies and defrost the shrimp. In a large saute pan heat two tablespoons of olive oil or coconut oil. Toss in the chopped greens and cook for a few minutes. Then add in the garlic. You don't want the garlic to burn so add it after the greens.  Next add in the tomatoes and cook until the greens have wilted and the tomatoes are just softened. Then add in the shrimp and saute until they just turn pink. Lastly, add in the carrots and then turn off the heat and season with the salt and pepper to taste.  When the couscous is done add it to the saute pan and mix well.

The picture above was the only one I could get as it smelled so good that we ate it all before I even thought to take a decent picture on a white plate.  For dessert we ate sliced apples. What a yummy light meal!