Shrimp with Couscous

Prep Time:
30 mins
Total Time:
40 mins

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


  • 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


  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.

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