Shrimp + Couscous

shrimp couscous 2TK likes couscous. Kind of random, but we’re going with it!

A few weeks ago at the store I was going to get quinoa and TK asked me to get couscous. It’s good, has a nice texture and is super easy to make!

So I had to find some recipes to make with it. I found this recipe for shrimp and couscous and everyone in the family liked it. I made a few adjustments and will probably change one or two things if when I make it again*

Shrimp and Couscous

Ingredients:

  • 2 TBSP olive oil
  • 2 pounds medium shrimp, shelled and deveined*
  • salt and pepper
  • 1 teaspoon mustard seeds
  • 1 leek, sliced into 1/2-inch half-moons
  • 2 carrots, shredded
  • 5 cloves of garlic, minced
  • 1 cup couscous
  • 2 cups chicken stock (or just water – I wanted the little boost of flavor)
  • 1 cup frozen peas

Directions:

  1. Heat 1 TBSP olive oil over medium heat in a 12-inch skillet.
  2. Toss shrimp with salt and pepper, then saute until cooked thoroughly. Remove from skillet.
  3. Add remaining olive oil to pan. Stir in mustard seeds and cook until the seeds pop.
  4. Add leeks, carrots and garlic. Cook until leeks are tender, stirring often.
  5. Stir in couscous, peas and stock/water. Remove from heat. Cover, let stand 5 minutes.
  6. Add shrimp; stir gently.

*I wish I had taken the tails off the shrimp before I made the dish. It would have made eating it much easier and a little less messy 🙂

shrimp couscous 1

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