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sautéed shrimp over israeli couscous

my version — shrimp seasoned with za'atar, pink salt, harissa; and sautéed in garlic and rosemary, served with chickpea stew over mint infused couscous.

"Israeli couscous—also called ptitim, giant couscous, and pearl couscous—is often thought of as a whole grain, but it's actually a type of pasta made of semolina flour and water, developed in the 1950s by prime minister David Ben-Gurion as a way to feed the influx of immigrants to Israel.” -- MasterClass
The word za'atar (pronounced “zah-tahr”) literally translates to “wild thyme” in Arabic. Za'atar Spice is a blend of savory dried herbs like oregano, marjoram or thyme, and earthy spices like cumin and coriander, with sesame seeds.

© Faisal Hoque