Our hot lunch wagon recipe presents a hot lunch you can take to work or school. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and reheat the next day. Or, on the other hand, you can cook our meals and freeze them for next week’s lunch. Our special today is Instant Couscous With Shrimp and Corn
HOT LUNCH RECIPE WAGON: Instant Couscous With Shrimp and Corn
Couscous is a form of grain made from wheat. You can find it in most supermarkets usually in the rice section. Whole wheat couscous is sold in bulk inmost health food stores. It can be cooked in just the same way as the couscous you buy in a box.
1 ½ cups chicken broth
¼ cup minced onion
½ cup frozen tiny shrimp, thawed
1 cup couscous
½ cup frozen corn, thawed
3 tablespoons unsalted butter or olive oil
½ teaspoon salt
- Bring the broth to a broil in a small pan. Stir in the couscous; take off heat and cover; let stand 5 minutes. Stir lightly with a fork to fluff.
- In a small skillet over medium heat, saute’ the onion, shrimp, and corn in the butter for 5 minutes.
- Add the shrimp mixture and salt to the couscous and toss to combine. Pack warm in a heated lunch tote.
VARIATIONS
Instead of shrimp, use any kind of cooked or raw meat or fish, cut into tiny pieces. Instead of corn use frozen peas.
STORAGE:
This will keep in the refrigerator for 3 days.
You can carry your instant couscous with shrimp and corn in a heated lunch tote.
HOT LUNCH CHEF