Name: Crawfish Scampi Couscous
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 12 ounces crawfish tail meat; 1/4 teaspoon red pepper flakes; 1/2 teaspoon parsley; 1/2 teaspoon cajun seasoning; 1/2 lemon; 1/2 teaspoon garlic powder; 1/2 teaspoon basil; 1/2 cup Italian cheese; 1/4 cup butter; 2 teaspoons garlic; 2 fluid ounces dry sherry; 1 1/4 cup pearl couscous; 4 cups baby spinach; 1 1/2 cup chicken broth; 1/4 teaspoon salt

Crawfish Scampi Couscous

This recipe started out to be Shrimp Scampi Pasta. Before preparing it the first time, I decided to use crawfish in place of shrimp because of the health benefits and then I replaced the linguine pasta with couscous, also a pasta, and also healthier which is why it is considered a 'superfood.' I prefer Pearl Couscous (also called Israeli Couscous) over regular couscous (also called Moroccan Couscous). Pearl couscous is low in sugar and is lower on the Glycemic Index. According to the Canadian Diabetes Association, foods with a lower GI score may help to control blood sugar and cholesterol and help to prevent heart disease and Type 2 Diabetes. Pearl couscous is fat-free. Couscous is a useful source of a number of vitamins and minerals, including immune-supportive selenium. This essential mineral acts as an antioxidant and plays an important role in thyroid Israeli Pearl Couscous function and thyroid hormone production. Okay, I will cut off the health lesson but know you know why the 'superfood' name is there! If you can't find Pearl couscous in the grocery store with the other pastas, go to the rice and grains isle and it may be there next to the quinoa because most stock clerks think it is a rice ... duh!

One of the nice things about living twenty miles from the Texas - Louisiana is having a year round supply of crawfish both fresh and frozen. Crawfish are freshwater crustaceans belonging to the same family which also contains Lobsters. Besides the name crawfish, many locals call them mudbugs or crawdads. Slightly sweet, they taste like a cross between their cousins, lobster and shrimp. Crawfish are and excellent source of protein. The low calorie edible meat is found in the tail. One quarter pound of crawfish tail meat contain only 82 calories. They are also a good source of calcium, phosphorous, iron, protein, and the B Vitamins.

This recipe (as are most) is easiest to prepare by using a package of frozen Louisiana crawfish tail meat that is cooked and sealed in the fat juice. It is vital that the package indicates that the product is from the U.S.A. with usually a "Certified Cajun" or "Louisiana Grown" decal somewhere on the packaging. Beware of any product from China and/or Indonesia, even if it is labeled "wild caught." USDA cannot inspect the crawfish farming areas and there a many questions about what the crawfish are fed.

Now let's go cook some Crawfish Scampi Couscous!

Pkg of Louisiana Crawfish

Healthy

Cooking Method: Stovetop Cuisine: American, Cajun/Creole, Mediterranean Courses: Dinner, Lunch, Main Course Recipe Keys: High Protein Mediterranean Pescetarian

Print Recipe

Pin Recipe

Prep Time 15 mins Cook Time 25 mins Total Time 40 mins Difficulty: Beginner Servings: 4 Calories: 343 kcal

Instructions

Assemble all the ingredients
In a sauce pan over medium heat, toast the couscous in one tablespoon of EVOO until it begins to brown, about 3-5 minutes. Add the chicken broth, sherry, lemon juice and basil. Bring to a boil, then reduce to a simmer, cover and cook until tender, about 15 minutes.
While the couscous is cooking, add the butter, minced garlic, red pepper flakes, parsley, and Cajun seasoning to a large sauté pan over medium high heat. Allow the butter to melt and whisk the ingredients well. Add the spinach and cover; cook for a few minutes until the spinach has wilted. Reduce the heat to medium low and add the crawfish meat. Toss to coat with the buttery sauce and remember that the crawfish is already cooked so you only want to heat it thoroughly, about 3 minutes. Remove the sauté pan from the heat and set it aside covered.
The cook time for the couscous should now be over and the pasta tender. Drain off any remaining liquid. Remove the lid from the couscous and stir in the grated cheese, the garlic powder and the lemon zest. Add a dash of salt to taste. Mix well with a spoon.
Carefully pour the contents of the couscous pan into and over the buttery sauce and crawfish in the large sauté pan. Toss to coat, return to medium heat and cook for 3 minutes stirring regularly. Remove from the heat, serve and enjoy!

Crawfish Scampi Couscous