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Shrimp with Couscous

  • prep: 30 mins
    total time: 40 mins
  • servings: 6

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Ingredients

  • 2 tablespoons olive oil
  • 1 1/2 pounds medium shrimp, shelled and deveined
  • Coarse salt and ground pepper, for seasoning
  • 1 teaspoon mustard seeds
  • 2 leeks, sliced into 1/2-inch half-moons
  • 2 carrots, shredded
  • 5 cloves garlic, thinly sliced
  • 1 cup couscous
  • 1 cup frozen peas, thawed

Directions

  1. Step 1

    In a 12-inch skillet, heat 1 tablespoon olive oil over medium heat. Toss shrimp with salt and pepper. Saute, tossing, until just cooked through, about 3 minutes. Remove.

  2. Step 2

    Add remaining tablespoon olive oil to pan; stir in mustard seeds. Cook until seeds begin to pop, about 30 seconds. Add leeks, carrots, and garlic. Cook, stirring often, until leeks are tender, about 5 minutes.

  3. Step 3

    Stir in couscous, peas, and 2 cups boiling water; season with salt and pepper. Remove from heat. Cover; let stand 5 minutes. Add shrimp; stir gently.

Source
Everyday Food, March 2004

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Reviews (26)

  • 18 Jan, 2011

    Any ideas what the serving size is? And how much calories and protein are in a serving size?

  • 18 Jan, 2011

    Would it be possible to share the Caloric value of every dish?

  • 4 Jan, 2011

    I used a chicken broth cube in the water when preparing this dish, as couscous is bland and this dish is short on seasoning...also, I used minced garlic from a big ole jar of it I keep int he fridge. Instead of peas, i used the rest of the leeks, which were too pricey not to use up (the bundle had three). couscous is a nice change from rice and makes this dish go together fast! i though it was very good!

  • 4 Jan, 2011

    I used a chicken broth cube in the water when preparing this dish, as couscous is bland and this dish is short on seasoning...also, I used minced garlic from a big ole jar of it I keep int he fridge. Instead of peas, i used the rest of the leeks, which were too pricey not to use up (the bundle had three). couscous is a nice change from rice and makes this dish go together fast! i though it was very good!

  • 7 Aug, 2010

    this was delicious. we read the comments and used broth, cumin and chili powder to amp up the flavor. we have some leftovers in the fridge that i can't wait to eat tomorrow.

  • 2 May, 2010

    ++Looks+good%2C++but+why+are+there+no+listing+of+nutritional+facts%2C+ie+-like+salt%2C+sugar%2C+carbs+etc+---+sme+hold+true+for+many+recepies+in+the+monthly+Martha+Steward+Living+--+unless+the+article+is+dealing+with+a+%22certain+segment+of+the+population%22+-+many+are+not+worth+printing+out+because+of+LACK+OF+TOTAL+INFO..++%0D%0A+++++Perhaps+I+too+-+will+be+IGNORED

  • 13 Jan, 2010

    OK, I guess my comments aren't welcome. Never mind.

  • 13 Jan, 2010

    Instead of using water, I cooked down the shrimp shells

  • 13 Jan, 2010

    Instead of using water, I cooked down the shrimp shells

  • 26 Mar, 2009

    This dish was just so boring. If I made it again I would definitely use chicken stock as others have recommended. But then again, I probably wouldn't make it again anyway.

  • 5 Mar, 2009

    I liked that this was quick and nutritions, plus you can make it all veggies only, however, as is, is very bland. I subsituted vegtable stock for the water, used asparagus insetad of peas (its March and they are fresh), and onions instead of leaks. Also, I seasoned the shrimp with garlic powder and chili powder (curry would work very nicely too). Using whole wheat cousous makes it even better (I cook it for about a min in the veggies before adding water). Great dinner, quick and easy.

  • 5 Mar, 2009

    We followed this recipe to the "T" and it came out wonderfully! It is light and the peas add a very nice flavor to it. This could also be good as a side salad dish, minus the shrimp.

  • 5 Mar, 2009

    I used a whole wheat coucous to make this dish even healthier. I also used dill in place of the mustard seed and found it to be a delicious pairing with the shrimp, peas and carrots.

  • 5 Mar, 2009

    I used a whole wheat coucous to make this dish even healthier. I also used dill in place of the mustard seed and found it to be a delicious pairing with the shrimp, peas and carrots.

  • 5 Mar, 2009

    Making your owm from scratch keeps the sodium level low.
    This looks yummy! ...and not too many ingredients.

  • 4 Mar, 2009

    Or just buy flavored couscous?

  • 4 Mar, 2009

    I see people complaining about not having nutritional information all the time. I speak from experience when I say that it is EASY to figure out on your own. Foods come with nutritional labels, you just calculate it out depending on how much you put into your pot. My son has had diabetes since the age of 3 and with a bit of practice it becomes very easy. Everyone always "adjusts" recipes to their taste anyhow, so most of the time the nutritional info on a recipe would be altered.

  • 4 Mar, 2009

    couscous is very healthy for you supposed to lower blood pressure

  • 4 Mar, 2009

    Coucous is a very tiny pasta, it tates like whatever you flavor it with. I always cook it with chicken broth so it has a flavor and add parm cheese for a nice side dish.

  • 4 Mar, 2009

    Hi Allyne, Couscous is basically a very small pasta. It is made of seminola and water. So it doesn't have a flavor per say.

  • 4 Mar, 2009

    Couscous has no flavor in my opinion so instead of boiling water I'd use chickien or seafood stock and I'd also mince the garlic so as not to get a big slice of it and I'd probably add lemon pepper and some thyme. Sounds pretty bland as is.

  • 4 Mar, 2009

    can someone please describe the flavor of coucous?

  • 4 Mar, 2009

    Peanut oil has no flavor.

  • 4 Mar, 2009

    judylynnturner- You could substitute cooked brown or white rice and turn it into a fried rice type dish. You wouldn't need the water in that case, or the mustard seeds. Use sesame or peanut oil for more of an Asian flavor.

  • 4 Mar, 2009

    I am not much on couscous or mustard seeds. What could I substitute?

  • 3 Jun, 2008

    would be nice to have the NI on the recipes