My sister Amy is a great cook and always comes up with creative recipes, however, she rarely writes them down.  Fortunately she made a great meal the other day that is simple and healthy and emailed me the recipe!  I thought it would be fun to share her recipe with everyone.  If any of you have a great recipe that is healthy and simple enough feel free to email it to me and I can share it with everyone on my website.

Couscous:  Make sure to get Israeli couscous… bigger, plumper, and more delectable. My only suggestions is that if you don’t eat wheat/gluten you could try substituting quinoa with the couscous and of course cook it longer.

1. Brown a cup of dry couscous in a pot for about 5 minutes over medium heat, stirring occasionally.
2. Add a quarter of a large onion, diced; two large garlic cloves, diced; and a good tablespoon of olive oil. Let brown for another 2 to 3 minutes.
3. Add 1.5 cups of boiling water and lower the temperature to low heat. Add about 2 tablespoons of fresh minced parsley leaves.
4. For flavoring, I added nutritional yeast, Celtic sea salt, Vegit/spike/veggie broth powder (whichever you prefer/have on hand), a bit of cayenne pepper and juice from half a lemon.
5. Let the mixture cook with a lid on for 8 to 10 minutes, stirring once or twice. Remove from heat and stir.

 For the shrimp and bok choy:

1. In a pot add vegetable broth (used an organic store-bought veggie broth) and dashes of vegit, nutritional yeast, apple cider vinegar, celtic sea salt, paprika, cayenne (just a bit), black pepper, agave/honey, lemon pepper, juice from half a lemon (important not to add too much lemon juice at first so the shrimp stays moist).
2. Then put two heads of separated and washed baby bok choy in the boiling broth. Let them cook for 5 to 7 minutes, depending how cooked you want them. Remove from the broth with a slotted spoon and set aside.
3. Lower the temperature under the broth to low. Let the bubbles temper and the liquid smooth out (just a minute or two). Add peeled raw shrimp to the broth and let them cook for 1.5 to 2 minutes (or until opaque but be sure not to overcook). Remove with slotted spoon.
4. If you like, you can take a cup of the broth and throw it in the blender with a teaspoon or so of a thickening agent (such as agar, chia seeds, tapioca flour, spelt flour, etc.) and blend for 30 seconds. You can also add a bit of honey/agave to that cup of broth and thickening agent and a good squeeze of lemon juice for a sweet-and-sour-type sauce.
5. Pour a bit of the thickened broth on the bok choy and optionally the shrimp. But try the shrimp first – Cooks with such good flavor in this way!

Related posts:

1. Delicious & Hearty Lentils for All Occasions
2. Tarragon Veggies and Dumplings
3. Celery Root Bisque
4. Sweet Potato Corn Chowder and Grilled Asparagus Bisque
5. Creamy Garlic Asparagus Soup