Recipes Ingredients Seafood Recipes Shrimp Recipes Shrimp with Couscous 3.3 (203) 22 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on July 15, 2020 Print Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 40 mins Servings: 6 This one-pot wonder that takes its inspiration from paella will impress friends and family and satisfy even the hungriest diners. Ingredients 2 tablespoons olive oil 1 ½ pounds medium shrimp, shelled and deveined Coarse salt and ground pepper, for seasoning 1 teaspoon mustard seeds 2 leeks, sliced into ½-inch half-moons 2 carrots, shredded 5 cloves garlic, thinly sliced 1 cup couscous 1 cup frozen peas, thawed Directions 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. 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. 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. Print