Shrimp with Couscous

  • Prep:
  • Total Time:
  • Servings: 6
Shrimp with Couscous

Source: Everyday Food, March 2004


  • 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


  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. 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. 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.


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