One thing that I love about summer is summer produce - like yellow squash. Lately we've been getting a lot of it in our Blue Apron deliveries and this bounty has me like a kid in a candy store. You just can't squash my excitement. But when we had a recipe for couscous and squash, it brought to mind another recipe I remembered from module five of culinary school - Mario Batali's Two Minute Sicilian-Style Lifeguard Calamari. I couldn't help but blend the two into this delicious, summery creation. It's bright with squash and parsley, with the delicate flavor of shrimp, a heat from the red pepper flakes, and that secretive depth of flavor that only the trio of red wine, tomato paste, and butter can give you.
1 cup of Israeli couscous
1 summer squash, sliced and quartered
1/2 lb shrimp, peeled and deveined
1/4 cup Italian parsley, chiffonaded
2 tbsp caperberries
1 oz tomato paste
1 oz vegetable stock
1 oz red wine
1 tbsp butter
1/4 tsp red pepper flakes
Bring 1.5 cups of salted water to a boil. Add couscous, bring to boil, reduce to simmer and cover. Cook until water has been absorbed and couscous is fluffy.
Meanwhile, in a saute pan, add oil and heat over medium high. Saute squash until softened, add shrimp and cook until pink and opaque. Add caperberries, currants, tomato paste, and parsley (reserving some to finish). Stir and cook 1-2 minutes. Add wine and stock. Add butter and red pepper flakes, stir and cook until fully incorporated. Add couscous and stir. Finish with reserved parsley.