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Garlic Shrimp

Holiday 2009
200906018.jpg
food and drink

BY: Tonia Wilson-Vuksanovic

Couscous goes wonderfully with all sorts of meats and fish. Top it with shrimp for a lighter-style dish, or try it with grilled chicken, stewed beef or braised lamb.

1 tbsp (15 mL) olive oil
1 tbsp (15 mL) fresh garlic, finely chopped
⅛ tsp (0.5 mL) chili flakes
2 lbs (1 kg) medium black tiger shrimp, peeled and deveined
Salt to taste

1. Heat olive oil in a medium sauté pan over medium-high heat.

2. Add garlic and chili flakes and stir until the garlic is fragrant and lightly golden. Do not let it brown.

3. Add shrimp and sauté until all the shrimp have just turned pink and cooked through about 8 minutes. Season to taste.

4. Top couscous with shrimps, drizzle with olive oil and an additional sprinkle of fresh coriander.

Serves 4


Date and Olive Couscous

Medjool dates work beautifully here as they hold their shape well and give a hint of sweetness to this North African- inspired
dish. Purchase roasted olives from your deli counter rather than buying the bottled variety—deli olives have a superior flavour.

1 tbsp (15 mL) olive oil
2 cups (500 mL) onion, slivered
2 cups (500 mL) zucchini, finely diced
2 tbsp (25 mL) fresh garlic, finely chopped
⅛ tsp (0.5 mL) chili flakes
2 tbsp (25 mL) fresh ginger, finely chopped
2 tsp (10 mL) ground cumin
¾ cups (175 mL) dates, coarsely chopped
¼ cup (50 mL) roasted black olives, pitted and coarsely chopped
1 box couscous, prepared to package’s instructions and seasoned to taste
½ cup (125 mL) fresh cilantro,coarsely chopped
¼ cup (50 mL) fresh mint, finely chopped
Juice and zest of 1 lemon
Salt to taste

1.  Heat olive oil in a large sauté pan over medium-high heat. Saute onions until golden, about 10 minutes. Add zucchini, garlic, chili
flakes and ginger and continue to cook until zucchini is tender, about 8 minutes. Stir in cumin, dates and olives and warm through.

2.  Add warm vegetable mixture to prepared couscous, stir in cilantro, mint, lemon juice and zest. Stir to combine and season generously with salt to taste.

What to Serve

LCBO#:1578
$17.95  
LCBO#:676841
$14.70  
200906018.jpg
food and drink

Garlic Shrimp

Holiday 2009

BY: Tonia Wilson-Vuksanovic

Couscous goes wonderfully with all sorts of meats and fish. Top it with shrimp for a lighter-style dish, or try it with grilled chicken, stewed beef or braised lamb.

1 tbsp (15 mL) olive oil
1 tbsp (15 mL) fresh garlic, finely chopped
⅛ tsp (0.5 mL) chili flakes
2 lbs (1 kg) medium black tiger shrimp, peeled and deveined
Salt to taste

1. Heat olive oil in a medium sauté pan over medium-high heat.

2. Add garlic and chili flakes and stir until the garlic is fragrant and lightly golden. Do not let it brown.

3. Add shrimp and sauté until all the shrimp have just turned pink and cooked through about 8 minutes. Season to taste.

4. Top couscous with shrimps, drizzle with olive oil and an additional sprinkle of fresh coriander.

Serves 4


Date and Olive Couscous

Medjool dates work beautifully here as they hold their shape well and give a hint of sweetness to this North African- inspired
dish. Purchase roasted olives from your deli counter rather than buying the bottled variety—deli olives have a superior flavour.

1 tbsp (15 mL) olive oil
2 cups (500 mL) onion, slivered
2 cups (500 mL) zucchini, finely diced
2 tbsp (25 mL) fresh garlic, finely chopped
⅛ tsp (0.5 mL) chili flakes
2 tbsp (25 mL) fresh ginger, finely chopped
2 tsp (10 mL) ground cumin
¾ cups (175 mL) dates, coarsely chopped
¼ cup (50 mL) roasted black olives, pitted and coarsely chopped
1 box couscous, prepared to package’s instructions and seasoned to taste
½ cup (125 mL) fresh cilantro,coarsely chopped
¼ cup (50 mL) fresh mint, finely chopped
Juice and zest of 1 lemon
Salt to taste

1.  Heat olive oil in a large sauté pan over medium-high heat. Saute onions until golden, about 10 minutes. Add zucchini, garlic, chili
flakes and ginger and continue to cook until zucchini is tender, about 8 minutes. Stir in cumin, dates and olives and warm through.

2.  Add warm vegetable mixture to prepared couscous, stir in cilantro, mint, lemon juice and zest. Stir to combine and season generously with salt to taste.

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