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Categories:
vegetable oil onion lemon zest couscous large vegetable stock stalks baby carrots shrimp olive oil Dijon mustard lemon juice - fresh thyme salt black pepper
Viewed: 119 - Published at: 3 years agoIngredients
- 2 tablespoons vegetable oil
- 1/4 cup onion chopped
- 1 teaspoon lemon zest
- 1 cup couscous large
- 2 cups vegetable stock
- 7 stalks asparagus trimmed
- 5 baby carrots multi-color, sliced in half lengthwise
- 20 shrimp peeled, deveined, about 1 pound
- 2 tablespoons olive oil
- 1/2 teaspoon dijon mustard
- 2 teaspoons lemon juice fresh
- 1 tablespoon thyme chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Method
- Attach Stir & Flip Wand to Stir Tower. Set KitchenAid(R) Multi-Cooker with Stir Tower to Sear 450°F and preheat.
- Add oil and heat for 1 minute. Add onion, lemon zest and couscous with the Stir Tower on Speed 2 and cook for 5-6 minutes until golden brown.
- Add stock, cover and bring mixture to a boil.
- Set Multi-Cooker to Manual with the temperature set to 205°F. Place asparagus and carrots in Steam Basket and set on top of couscous mixture. Cover and cook for about 10 minutes. Remove Steam Basket with vegetables; place shrimp on top of couscous and replace Steam Basket to Cooking Pot. Continue cooking for 5 - 7 minutes, or until shrimp are just cooked through.In a separate bowl, whisk vinaigrette ingredients together until well combined.
- Remove vegetables from Steam Basket and place in a medium bowl. Toss with half of the vinaigrette, and stir remaining vinaigrette into couscous.
- To serve, place couscous on serving platter and top with vegetables and shrimp.
