Lentil Salad With Vegetables
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Rosemary Couscous With Garlicky Shrimp Tomatoes
Ingredients
- Rosemary-Almond Couscous
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons dried rosemary
- 3 tablespoons tomato paste
- 1 teaspoon kosher salt
- 3 cups (24 ounces) water
- 2 cups Moroccan couscous
- 1/2 cup salted Marcona almonds, coarsely chopped
- Garlic Shrimp
- 1 tablespoon extra-virgin olive oil
- 1 pound large shrimp, peeled and deveined, patted dry
- kosher salt, to taste
- 5 garlic cloves, peeled and grated (1½ tablespoons)
- 1 pint (about 320 g) cherry tomatoes, halved
- 1 tablespoon unsalted butter
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