1 cup of cous cous (I used the instant stuff from a package)
1 cup of instant quinoa (I used the instant stuff from a package)
4 cups of low sodium chicken stock
Extra virgin olive oil
3 teaspoons of garlic powder
2 teaspoons of dried ginger
1.5 teaspoons of dried thyme
2 15 oz cans of chick peas
1 pound of peeled and deveined shrimp
1 large zucchini, sliced into half moons (or 2 small ones)
3 cloves of minced garlic
1 tablespoon of fresh ginger (use dried if you don't have it)
2 tablespoons of fresh thyme
Parmesan cheese *optional
Apple cider vinegar *optional
Salt and pepper, to taste
Serving Size: 3-4
- Preheat your oven to 400.
- Then, make your cous cous and quinoa mixture. Take out a medium sized pot and add in 4 cups of chicken stock. Season with a 1/2 teaspoon of salt and pepper (to start), 1 teaspoon of garlic powder, 1/2 teaspoon of dried ginger, 1/2 teaspoon of dried thyme, and 1 tablespoon of extra virgin oil. Bring this up to a boil, then add in the cous cous and quinoa, bring it down to a simmer, cover it and allow to cook for 5-10 minutes. Once it's done cooking, fluff it with a fork and leave the lid on until you are ready to eat it. Taste for seasonings here and adjust accordingly.
- Next, make your roasted chickpeas. Rinse the chickpeas first, dry completely, then add them to sheet pan. Season with 1 teaspoon of salt and pepper, 1 teaspoon of garlic powder, 1 teaspoon of ginger, 1 teaspoon of dried thyme, and drizzle olive oil over them. Mix it all together and then put in the oven and cook for 15 minutes, or until crispy. If you don't want them too crispy, take them out around 10 minutes. Remove, then set aside.
- Now, it's time for the shrimp and zucchini! Season your shrimp with 1 teaspoon of garlic powder, 1/2 teaspoon of dried ginger, and a teaspoon of salt and pepper. Take out a cast iron skillet (or saute pan), and add 1 tablespoon or so of olive oil. Bring the pan up to a high heat and add the shrimp, plus the juice of 1 lemon, and cook for 2-3 minutes on each side. Remove the shrimp from the pan, then add the minced garlic and fresh ginger to the pan and season with more salt and pepper. Cook on medium to low heat for 2 minutes or so and then add in the zucchini. Cook the zucchini for 3 minutes, season with salt and pepper, and then add the shrimp back into the pan and cook everything together again for 1 minute. I love a citrus flavor, so I add in the juice of another lemon here, but if you don't, skip this part.
- To assemble: Right before I serve the cous cous and quinoa mixture, I add in 1/4 cup of parmesan cheese and a splash of apple cider vinegar, but this part is totally optional! Mix that together and add the medley to a bowl. Next, add in the shrimp & zucchini, then the roasted chick peas, garnish with fresh thyme and a little parmesan cheese and enjoy!