When summer weather is at its finest, we naturally want to avoid the kitchen. But easy summer eating doesn’t have to rely on takeout (which usually comes at a financial, as well as nutritional, price).
For example, this recipe for curried shrimp and summer vegetable couscous combines seasonal fresh produce with virtually fat-free protein and a whole-wheat pasta for a supper entree that is as special a treat as any ethnic takeout food.
Plus, the recipe cooks in one pan, so cleanup is fast.
The dish gets its predominant flavor from curry powder, a blend of many spices usually including cardamom, cloves, coriander, cumin, chile peppers and turmeric. Because it comes in mild, medium and hot varieties, it’s easy to customize. You can also easily change the blend of vegetables. If shrimp doesn’t suit, cooked chicken would make a good substitute. For a vegetarian variation, replace the chicken broth with vegetable broth and use extra-firm tofu instead of shrimp.
Serve with tall glasses of iced Ceylon tea with crushed fresh mint leaves.
