Shrimp with Couscous

203 Ratings
  • 5 26
  • 4 53
  • 3 80
  • 2 36
  • 1 8

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

Everyday Food, March 2004

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Recipe Summary test

prep:
30 mins
total:
40 mins
Servings:
6
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Ingredients

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.

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  • 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.

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Reviews (26)

203 Ratings
  • 5 26
  • 4 53
  • 3 80
  • 2 36
  • 1 8
Martha Stewart Member
01/18/2011
Any ideas what the serving size is? And how much calories and protein are in a serving size?
Martha Stewart Member
01/18/2011
Would it be possible to share the Caloric value of every dish?
Martha Stewart Member
01/04/2011
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!
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Martha Stewart Member
01/04/2011
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!
Martha Stewart Member
08/07/2010
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.
Martha Stewart Member
05/02/2010
++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
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Martha Stewart Member
01/13/2010
OK, I guess my comments aren't welcome. Never mind.
Martha Stewart Member
01/13/2010
Instead of using water, I cooked down the shrimp shells
Martha Stewart Member
01/13/2010
Instead of using water, I cooked down the shrimp shells
Martha Stewart Member
03/26/2009
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.
Martha Stewart Member
03/05/2009
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.
Martha Stewart Member
03/05/2009
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.
Martha Stewart Member
03/05/2009
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.
Martha Stewart Member
03/05/2009
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.
Martha Stewart Member
03/05/2009
Making your owm from scratch keeps the sodium level low. This looks yummy! ...and not too many ingredients.
Martha Stewart Member
03/04/2009
Or just buy flavored couscous?
Martha Stewart Member
03/04/2009
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.
Martha Stewart Member
03/04/2009
couscous is very healthy for you supposed to lower blood pressure
Martha Stewart Member
03/04/2009
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.
Martha Stewart Member
03/04/2009
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.
Martha Stewart Member
03/04/2009
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.
Martha Stewart Member
03/04/2009
can someone please describe the flavor of coucous?
Martha Stewart Member
03/04/2009
Peanut oil has no flavor.
Martha Stewart Member
03/04/2009
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.
Martha Stewart Member
03/04/2009
I am not much on couscous or mustard seeds. What could I substitute?
Martha Stewart Member
06/03/2008
would be nice to have the NI on the recipes
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