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