Sautéed Shrimp with Israeli Couscous

Serves 4

2 cups pearl (Israeli) couscous
2 cups sugar snap peas, strings removed, then halved
3 tablespoons unsalted butter, divided
20 peeled and deveined shrimps
3/4 cup dry white wine
2 small tomatoes, finely chopped
1 pinch of sugar
2 tablespoons chopped tarragon


Cook couscous in well-salted boiling water, uncovered, until tender, about 10 minutes. Stir in sugar snaps 3 minutes before couscous is done. Drain and transfer to a bowl, then stir in 1 tablespoon butter and salt and pepper to taste.

While couscous and sugar snaps cook, toss shrimp with 1/8 teaspoon each of salt and pepper. Heat remaining tablespoon butter in a 10-inch heavy skillet over medium-high heat until foam subsides. Sauté shrimp, turning once, until just cooked through, about 3 minutes total. Transfer shrimp with a slotted spoon to a plate.

Add wine, tomato, and sugar to skillet and boil until tomato starts to fall apart, about 4 minutes. Return shrimp to skillet and stir in tarragon.

Season with salt and pepper. Plate shrimp and pan sauce on top of pearl couscous. Serve and Enjoy!