I love a good one pan meal. I also love a good one pan meal that is low in fat and full of good for you vegetables. This meal received my "wow babe, this is delicious" seal of approval from my husband. It has a great tang from the mustard, peas and carrots similar to one of our favorite shrimp dishes at a great restaurant, and filling protein and carbs. It comes together in just a few minutes and you will be happy to welcome this easy dish into your repertoire. 

Ingredients: 

1 tablespoon butter

30-40 count medium shrimp

1 tablespoon olive oil

2 tablespoons dijon mustard

5 cloves garlic, minced

2 leeks, cleaned/diced

1 large carrot, shredded

1 cup frozen peas

1 1/4 cup israeli pearled cous cous

lavender salt

fresh cracked pepper

2 cups water, boiled

Directions: 

Melt your butter, add your shrimp, salt and pepper them. Saute your shrimp for 3-4 minutes until just barely pink all the way through. Set aside. In your same skillet add you olive oil, leeks, carrots, mustard, and garlic. Salt and pepper them and saute until soft and cooked through, about 5 minutes. While your vegetables are cooking, boil 2 cups of water. When the vegetables are soft, add your peas and cous cous to the pan. Dump your water over the top them, turn off your heat source, cover, and let sit 7-8 minutes until the cous cous has plumped. Season with lavender salt and pepper and return the shrimp to the dish. 

Simple, healthy, filling, and delicious. Hope you enjoy this quick one pot meal. 

It's so great when you are cooking to use flavors that just love one another. Mediteranean style cooking is so easy because there are so many wonderful blends of flavors that just belong together. This dish is quick, easy, flavorful, and healthy. Its a perfect easy weeknight meal. 

Ingredients: 

16 oz box pearled couscous 

16 oz raw shrimp

1/4 cup kalamata olives

1/2 cup feta cheese

juice and zest of 1 lemon

fresh thyme 

salt and pepper 

1 can chicken stock

2 tablespoon butters

1 garlic clove

Directions: 

In a large skillet, melt 1 tablespoon of your butter. Cook your couscous according to the package instructions, only instead of just boiling it in water, use chicken stock instead. While your couscous cooks, in another skillet melt your other tablespoon of butter. Add your shrimp and cook until pink and opaque. Add your lemon juice. Mince your garlic and add that and your time, cook until fragrant or about 1 minute. Mix your cooked couscous with the lemon zest, olives, and feta cheese. Salt and pepper to taste. Top with your shrimp and serve immediately. 

Bon Apetite!