Green herb shrimp with summer squash couscous from The Sprouted Kitchen: A Tastier Take on Whole Foods (page 124) by Sara Forte

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Notes about this recipe

  • Frogcake on June 06, 2017

    Delicious and great to feed a crowd. Agree with others that the herbs sauce is really good! I omitted the anchovies and added diced red peppers to the mix of vegetables. The sauce was so tasty that I used the reminent stuff in the food processor to make a flavourful aioli for the roasted salmon I served with the couscous. The sauce is also yummy using one cup of parsley and no basil.

  • TrishaCP on June 10, 2013

    This is a good one. I've made similar herb sauces before but this one is particularly tasty. I think it's the addition of green onions and the just enough amount of mint. A light but still filling dinner.

  • cespitler on November 02, 2012

    A new favorite sauce! It's a good one and it's perfect for this dish of simple, yet complex flavors. I used farro instead of the couscous and it worked just fine. As noted in the side bar, the protein in this could easily be switched out and I expect that I'll be making it again very soon with tofu. A local feta added just the right notes to this dish.

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