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Shrimp with Couscous

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This one-pot wonder that takes its inspiration from paella will impress friends and family and satisfy even the hungriest diners.

  • Prep:
  • Total Time:
  • Servings: 6

Source: Everyday Food, March 2004

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. 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.

Cook's Notes

Couscous, or Moroccan pasta, requires no cooking; Simply steep it in boiling water or broth.

Reviews Add a comment

  • toomanysuitors
    18 JAN, 2011
    Any ideas what the serving size is? And how much calories and protein are in a serving size?
    Reply
  • CHECKPOINT
    18 JAN, 2011
    Would it be possible to share the Caloric value of every dish?
    Reply
  • RustownMom
    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!
    Reply
  • RustownMom
    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!
    Reply
  • MBS4174
    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.
    Reply
  • nutritionalfacts
    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
    Reply
  • smd1227
    13 JAN, 2010
    OK, I guess my comments aren't welcome. Never mind.
    Reply
  • smd1227
    13 JAN, 2010
    Instead of using water, I cooked down the shrimp shells
    Reply
  • smd1227
    13 JAN, 2010
    Instead of using water, I cooked down the shrimp shells
    Reply
  • cupcakebeau
    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.
    Reply