MUSSELS WITH ISRAELI COUSCOUS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a medium saucepan of salted water to a boil. Add the couscous and cook as the label directs. Drain and set aside.
- Meanwhile, heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, bay leaf and a pinch of salt. Cook, stirring occasionally, until the onion is softened, about 6 minutes. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 3 minutes. Add the wine and cook until reduced by half, about 4 minutes. Add the tomatoes and cook, stirring occasionally, until thickened, about 10 minutes.
- Add 1 1/2 cups water, the mussels and 1/2 teaspoon salt. Cover and cook until the mussels open, about 5 minutes (discard any that do not open). Remove with a slotted spoon and divide among bowls. Add the couscous and spinach to the liquid in the pot and heat through, about 1 minute; season with salt. Add the couscous mixture to the bowls and sprinkle with the basil.
Nutrition Facts : Calories 450, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 45 milligrams, Sodium 1228 milligrams, Carbohydrate 57 grams, Fiber 6 grams, Protein 29 grams, Sugar 7 grams
COUSCOUS WITH MUSSELS AND SHRIMP
This one-pot mixture of seafood and coarse-grained couscous offers echoes of paella, and a bottle or two of rosé alongside makes for a happy summer dinner.
Provided by Florence Fabricant
Categories dinner, main course
Time 45m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Heat oil on medium in a 4-quart sauté pan. Add chorizo and let it sizzle a minute or two. Stir in onion, garlic and Espelette and cook until onion is soft. Stir in paprika, salt and tomatoes. Simmer gently about 5 minutes, until tomatoes soften and release their juices. Stir in couscous and cook a few minutes until all ingredients are well-combined.
- Add shrimp, folding them in with the rest of the ingredients. Stir in vermouth and stock. Let the liquid come to a simmer. Taste liquid for seasoning and adjust salt and Espelette. Add mussels and reduce heat to medium-low. Cover and cook until mussels open, from 6 to 8 minutes. Remove from heat and let rest, covered, 5 minutes. The couscous should be tender and should have absorbed most of the liquid.
- Serve directly from the sauté pan or pile the contents on a big, warm platter. Garnish with cilantro and lemon wedges.
Nutrition Facts : @context http, Calories 479, UnsaturatedFat 8 grams, Carbohydrate 46 grams, Fat 13 grams, Fiber 3 grams, Protein 38 grams, SaturatedFat 3 grams, Sodium 1047 milligrams, Sugar 2 grams, TransFat 0 grams
SPICY SEAFOOD COUSCOUS
Steps:
- Heat 3 tablespoons oil in heavy large pot over medium heat. Add onion; sauté 5 minutes. Add carrot, celery, and garlic; sauté 5 minutes. Add tomatoes with juices and 1 bottle clam juice and bring to boil. Reduce heat; simmer uncovered 10 minutes. Cover and simmer 10 minutes. Transfer mixture to processor. Blend to chunky puree; return to pot. Mix in 2 bottles clam juice to make tomato broth.
- Combine mussels, clams, and wine in another large pot. Cover and cook over high heat until mussels and clams open, about 8 minutes. Using tongs, transfer mussels and clams to bowl (discard any that do not open). Strain cooking liquid into tomato broth.
- Place couscous in large bowl. Bring 2 1/2 cups water, 3 cups tomato broth, and 1/4 cup oil to boil in medium saucepan. Mix into couscous. Cover; let stand until liquid is absorbed, about 10 minutes. Season with salt and pepper. Cover; let stand until ready to serve.
- Meanwhile, mix thyme and bay leaves into remaining tomato broth in pot and bring to boil over medium-high heat. Add fish. Cover and simmer 4 minutes. Add shrimp; cover and simmer until seafood is opaque in center, about 4 minutes. Turn off heat. Add reserved mussels and clams. Cover; let stand 2 minutes.
- Mound couscous on platter. Top with seafood. Spoon some tomato broth over to moisten. Sprinkle with parsley. Mix 3/4 cup tomato broth and hot chili paste in small dish. Serve couscous, passing chili mixture and remaining broth separately.
- Sambal oelek is available in Asian markets and some supermarkets.
MEDITERRANEAN SHRIMP COUSCOUS
"This is a low fat, flavorful recipe that my family loves!" It's light and elegant and all the flavors work really well together; you'll be proud to serve this dish to your friends and family. Heather Carroll - Colorado Springs, Colorado
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a large skillet, saute the shrimp, shallot and garlic in 1 tablespoon oil until shrimp turn pink. Remove and keep warm., In the same skillet, cook and stir the zucchini, wine, tomatoes and capers until zucchini is tender. Add spinach; cook just until wilted. Add broth and bring to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes or until liquid is absorbed. Fluff with a fork., Whisk the lemon juice, vinegar and remaining oil; add to the pan. Stir in 1/4 cup cheese, the seasonings and reserved shrimp mixture; cook and stir over low heat until heated through. Sprinkle with remaining cheese.
Nutrition Facts : Calories 385 calories, Fat 11g fat (2g saturated fat), Cholesterol 143mg cholesterol, Sodium 619mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 3g fiber), Protein 28g protein. Diabetic Exchanges
SHRIMP WITH COUSCOUS
This one-pot wonder that takes its inspiration from paella will impress friends and family and satisfy even the hungriest diners.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 40m
Number Of Ingredients 9
Steps:
- 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.
- 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.
Nutrition Facts : Calories 343 g, Fat 7 g, Fiber 3 g, Protein 30 g
PEARL COUSCOUS WITH SHRIMP AND CLAMS
Pearl couscous, also known as Israeli or giant couscous, is cooked here in a stock made from the heads and shells of the shrimp, making it wonderfully rich yet equally soothing. Put the pan in the center of your dining table, alongside something green (steamed French beans or sautéed chard or spinach), and you've got a real celebration.
Provided by Yotam Ottolenghi
Categories dinner, pastas, seafood, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Twist the heads off the shrimp and place the heads in a medium bowl. Leaving the tails attached, peel off the shells, add them to the same bowl and set aside. Devein the shrimp, then add them to a medium bowl with 1 tablespoon oil, 1 crushed garlic clove, 1/4 teaspoon salt and plenty of pepper. Mix together and set shrimp aside to marinate for 30 minutes or so.
- Meanwhile, heat a large sauté pan, for which you have a lid, over high heat. Add 1 tablespoon oil, the chopped fennel and 1/8 teaspoon salt. Fry for about 5 minutes, stirring every now and then, until browned. Transfer the fennel to a plate, wipe the pan clean and return to a high heat. Add the tomatoes and cook for 3 to 5 minutes, tossing the pan every now and then until charred in places. Set the tomatoes aside. Leave the pan to cool for a couple of minutes, then wipe it clean and return to a medium heat.
- Add 3 tablespoons/45 milliliters oil to the pan along with the lemon peel, tarragon and the 5 chopped garlic cloves. Slowly fry for 5 minutes until the garlic is golden and the tarragon becomes bright green and crisp. Remove half of the tarragon and set aside, to serve.
- Increase the heat to medium-high, add the shrimp shells and heads and fry for 7 minutes, stirring every so often until crisp and pink, adjusting the heat as necessary so the garlic doesn't begin to burn. Add the tomato paste and 1/2 teaspoon salt, and fry for another 2 minutes, stirring frequently.
- Carefully pour in the Pernod and let it bubble away for a minute (it may flame), then add the stock and 2 1/2 cups/600 milliliters of water and simmer gently for 12 minutes, stirring occasionally. Use a potato masher to crush the shrimp heads a few times as they cook to release as much flavor as possible.
- Meanwhile, in a separate small pan over medium heat, add the fennel seeds and 2 tablespoons oil and cook until the seeds begin to pop. Set aside until ready to serve.
- Strain the stock, discarding the shells, heads and aromatics, then return to the same pan. (You should have about 3 1/4 cup/775 milliliters stock.) Add the lemon juice, chile flakes, cooked fennel, 3/4 of the charred tomatoes and plenty of pepper and cook at a bare simmer for 5 minutes, or until the tomatoes begin to split.
- Stir in the couscous, bring to a simmer then reduce the heat to medium. Cover the pan and cook for 5 minutes, until the couscous is cooked through but still retains a bite.
- Add the clams, cover the pan and cook until they all open, 4 to 5 minutes. Top with the remaining charred tomatoes and set aside while you fry the shrimp.
- While the clams cook, place a large, nonstick frying pan over a high heat. Once it's very hot, add half the shrimp, so as not to overcrowd the pan. Fry for about 1 1/2 minutes on each side, or until crisp and golden-brown on the outside and cooked inside, then repeat with the remaining shrimp.
- Arrange the shrimp, along with the garlic and any oil, over the couscous in the pan, then drizzle the fennel seed oil over everything. Top with the fried tarragon and serve with the lemon wedges alongside.
Nutrition Facts : @context http, Calories 698, UnsaturatedFat 22 grams, Carbohydrate 57 grams, Fat 28 grams, Fiber 6 grams, Protein 35 grams, SaturatedFat 4 grams, Sodium 1192 milligrams, Sugar 6 grams, TransFat 0 grams
SICILIAN COUSCOUS WITH SHRIMP
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a bowl mix the uncooked couscous with 1/4 cup olive oil and 1 teaspoon each of salt and pepper. Rub the couscous between your fingers to fully incorporate these ingredients. In a enamel casserole or couscousiere heat 2 tablespoons of oil over low heat. Add the onions and begin to cook them to a translucent stage. Without browning the onion, add the saffron, tomato paste, salt, pepper and red pepper flakes. Stir these ingredients quickly and combine well, but take care to avoid burning the tomato paste by working quickly at this stage. Pour in the hot enriched stock and bring to a boil, then reduce to a low simmer. Place the couscous in its steamer over the simmering broth and allow to simmer gently for 50 minutes, until the couscous has cooked. At the end of the required cooking time for the couscous, season the shrimp with salt and pepper, place the peeled shrimp into the simmering broth under the couscous and cook for 3 to 4 additional minutes. The shrimp will gently poach. Two minutes before serving add the calamari. Serve the seafood on a bed of couscous, ladle on some broth, and sprinkle the crushed almonds over the whole dish.
- Enriched fish stock: After peeling the shrimp, reserve the shells but discard the vein. Put the fish stock (broth or clam juice may be substituted) into a pot and bring to a gentle boil, lower to a simmer and then add the reserved shrimp shells. Cook together for 20 minutes before straining out the shells and any other solids. Set the enriched stock aside and discard the shells. Keep warm to finish the couscous or cool and refrigerate promptly.
COUSCOUS WITH MUSSELS AND SHRIMP
The Couscous with Mussels and Shrimp recipe out of our category Grain! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Rinse and halve the tomatoes, remove the core and seeds and cut into squares. Rinse and halve the chile, lengthwise and remove the seeds and white ribs and thinly slice. Shell the fresh peas and cook in a pot of boiling salted water until crisp-tender, 5-7 minutes. Drain.
- Heat oil in a deep skillet. Peel and finely chop the onion and saute until translucent. Add the chopped tomatoes and shrimp. Add the fish stock, the chile, lemon juice, peas and mussels and season with salt. Cover and cook until the mussels have opened, about 15 minutes. If the pan is getting dry, add a little stock. Stir in the cilantro.
- Prepare the couscous according to package directions. Loosen with a fork, add a little butter and gently heat.
- Pile the couscous into a heated shallow bowl. Arrange the seafood and sauce around the couscous and garnish with cilantro, serve hot.
SHRIMP WITH COUSCOUS
I originally got this recipe from the food section of the Houston chronicle. We like it because it's quick and easy to make, is fairly low calorie and low fat and VERY tasty!
Provided by Leslie in Texas
Categories Healthy
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet heat 1 T of oil over medium heat.
- Add the shrimp, season with salt and pepper to taste.
- Saute', tossing, until just cooked through, about three minutes.
- Remove from pan with a slotted spoon.
- Add remaining 1 T oil to the pan along with the mustard seeds and cook until the seeds begin to pop, about 30 seconds.
- Add the leeks, carrots, and garlic.
- Cook, stirring often, until the leeks are tender, about 5 minutes.
- Stir in the couscous, peas, and water.
- Season lightly with salt and pepper.
- Remove from the heat and cover.
- Let stand 5 minutes or until all the liquid has been absorbed and the couscous is tender.
- Add the shrimp and stir gently.
- Serve immediately.
Nutrition Facts : Calories 312.6, Fat 6.3, SaturatedFat 1, Cholesterol 220.9, Sodium 279.9, Carbohydrate 33, Fiber 3.9, Sugar 3.5, Protein 29.6
COUSCOUS PAELLA WITH SHRIMP
Make and share this Couscous Paella With Shrimp recipe from Food.com.
Provided by Ck2plz
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Heal oil in a large heavy-bottom pot over medium-high heat. Add onion, garlic and peppers. Cook for 8 minutes, or until tender, stirring occasionally.
- Add salt, black pepper, thyme, red pepper flakes and turmeric. Stir in broth, 1 cup water and the peas. Bring to a simmer and add shrimp. Simmer, covered, for 2 minutes or until the shrimp is cooked through.
- Remove from heat; stir in couscous. Cover and let stand 5 minutes. To serve, fluff with fork and garnish with olives.
Nutrition Facts : Calories 402.6, Fat 6.5, SaturatedFat 1.1, Cholesterol 172.8, Sodium 750.7, Carbohydrate 50.6, Fiber 5.8, Sugar 4.4, Protein 33.9
ONE-POT SHRIMP AND CHICKEN COUSCOUS
This is a great, one-pot, easy weeknight meal. Garnish with snipped fresh herbs and Parmesan cheese, if desired.
Provided by missdrea
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Heat butter and olive oil in a large skillet over medium heat until butter is melted. Add broccoli, mushrooms, onion, garlic, Italian seasoning, and crushed red pepper; saute for 2 to 3 minutes. Add shrimp, chicken, and couscous; stir to coat.
- Add chicken broth and lemon juice and bring to a boil. Cover, reduce heat to low, and simmer until chicken and shrimp are cooked through and couscous has absorbed all the liquid and is tender yet firm to the bite, about 10 minutes.
Nutrition Facts : Calories 398.3 calories, Carbohydrate 36.4 g, Cholesterol 216.3 mg, Fat 11.7 g, Fiber 4 g, Protein 35.8 g, SaturatedFat 3.7 g, Sodium 631.8 mg, Sugar 2.3 g
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