Today I am sharing a quick recipe for shrimp with couscous. I tried it for dinner last week and it was really good. The peas and leeks screamed “Spring” to me and the couscous gave me a little carb fix, I almost thought I was eating pasta. I think it would be great with a kick of curry, grilled chicken, or other seasonal veggies depending on what you like. You could also skip the protein and serve it as a side dish. Here is the recipe…
- 2 tablespoons olive oil
- 1 1/2 pounds medium shrimp, shelled and deveined
- Coarse salt and ground pepper, for seasoning
- 1 teaspoon mustard seeds
- 2 leeks, sliced into 1/2-inch half-moons
- 2 carrots, shredded
- 5 cloves garlic, thinly sliced
- 1 cup couscous (follow the directions on the package)
- 1 cup frozen peas, thawed
- In a large 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. (You could easily add grilled shrimp or chicken instead)
- 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.
Shrimp cook really fast, the key is to have a really hot pan so they get a nice sear and bright color. Let them cook for 90 seconds on each side and then remove them from the pan until it’s time to throw them in the couscous.
This dish is really pretty isn’t it? I love all of the color! I hope you try it soon and don’t forget to let me know what you think!