My Chef's Hat - Crispy Shrimp with Ginger-Orange Glaze on Toasted Israeli Couscous

I'm trying to incorporate more shrimp into my diet.  It's low in calories and really healthy.  Plus it's super versatile...grilled, baked, fried, name it, I love it.  But for some reason I hardly ever make it at home.  I found this great-looking recipe the other day on Pinterest (surprise, surprise), and decided to try it out... crispy shrimp with ginger-orange glaze on toasted Israeli couscous. 

There's a lot of ingredients for the 3 parts--sauce, couscous, and shrimp.  If I had been paying attention I could have done more of it at the same time and sped up production by at least half. But I was doing laundry at the same time and got a little distracted.

Here is the recipe version:

And my version:

I was a little heavy-handed with the cayenne pepper in the sauce, and unfortunately all the crispy panko deliciousness didn't stay on the shrimp when I took them out of the pan.  But those are both easy fixes.  In the past I had always only made regular couscous because it's faster, but I really like the texture and taste of the pearl couscous; and it's even better when it's toasted.  On the blog where I found the recipe she said she used Trader Joe’s Harvest Grain Blend, a blend of Israeli couscous, orzo, baby garbanzo beans, and red quinoa.  I think I'll try adding in some quinoa next time.  I bought some the other day and haven't figured out what to do with it yet.

This dish is definitely a keeper!  It's light, refreshing, and very flavorful. 

Recipe found on Eat. Drink. Smile.