Shrimp With Couscous Recipes

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SHRIMP COUSCOUS SALAD



Shrimp Couscous Salad image

For a beautiful, flavorful cold salad and a wonderful variation from the standards, try this easy and delicious couscous. Shrimp and tomatoes are tossed with couscous and feta cheese, then dressed in a garlic vinaigrette. Always a hit, and never goes to waste.

Provided by Isabelle

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 35m

Yield 8

Number Of Ingredients 14

2 cups couscous
2 cups water
¾ cup olive oil
¼ cup apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon ground cumin
1 clove garlic, crushed
salt and pepper to taste
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 ½ pounds cooked shrimp, peeled and deveined
2 medium tomatoes, chopped
1 cup chopped fresh parsley
1 cup crumbled feta cheese

Steps:

  • Pour water into a saucepan, and bring to a boil. Stir in couscous, cover, and remove from heat. Let stand for 5 minutes, then immediately fluff with a fork. (otherwise it will clump). Set aside to cool.
  • In a small bowl, whisk together the olive oil, cider vinegar, Dijon mustard, garlic, salt and pepper. Set aside.
  • In a large salad bowl, toss together the shrimp, cooled couscous, red and yellow bell peppers, tomatoes, parsley and feta cheese. Whisk vinaigrette to blend, then pour in about half of it over the couscous. Toss to coat, and add more dressing to coat thoroughly without drenching. Refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 529.7 calories, Carbohydrate 38.7 g, Cholesterol 194 mg, Fat 28.4 g, Fiber 3.2 g, Protein 28.7 g, SaturatedFat 7.8 g, Sodium 570.1 mg, Sugar 3.2 g

MEDITERRANEAN SHRIMP COUSCOUS



Mediterranean Shrimp Couscous image

"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

1-1/2 pounds uncooked medium shrimp, peeled and deveined
1 tablespoon chopped shallot
2 garlic cloves, minced
3 tablespoons olive oil, divided
1 cup chopped zucchini
1/2 cup white wine or reduced-sodium chicken broth
1/4 cup chopped sun-dried tomatoes (not packed in oil)
2 tablespoons capers, drained
3 cups fresh baby spinach
1-1/2 cups reduced-sodium chicken broth
1-1/2 cups uncooked couscous
2 tablespoons lemon juice
2 tablespoons balsamic vinegar
1/2 cup crumbled feta cheese, divided
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper

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



Shrimp with Couscous image

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

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
1 cup frozen peas, thawed

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

SHRIMP WITH FRUITED COUSCOUS



Shrimp with Fruited Couscous image

This easy shrimp changes expectations on recipes worthy of backyard barbecues. An herb-yogurt-balsamic marinade brings a pop of tangy flavor to the skewered seafood. Serve on a bed of so-simple couscous dotted with orange peel and dried cherries.

Provided by Voskos

Categories     Trusted Brands: Recipes and Tips     VOSKOS®

Time 1h30m

Yield 4

Number Of Ingredients 12

20 fresh or frozen large shrimp in shells
1 (5.3 ounce) container VOSKOS® Nonfat Vanilla Greek Yogurt
½ cup water
¼ cup white balsamic vinegar
1 tablespoon vegetable oil
1 teaspoon dried rosemary, crushed
¾ cup chicken broth
⅓ cup orange juice
¾ cup couscous
½ teaspoon finely shredded orange peel
¼ cup sliced green onions
¼ cup snipped dried cherries

Steps:

  • Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact (if desired). Rinse shrimp; pat dry with paper towels. Place shrimp in a resealable plastic bag.
  • Combine the VOSKOS® Nonfat Vanilla Greek Yogurt, water, balsamic vinegar, vegetable oil, and rosemary in a bowl. Pour more than half of the mixture over the shrimp in the resealable bag; seal bag. Turn bag to combine mixture and coat shrimp. Marinate shrimp for 30 to 60 minutes in the refrigerator, turning occasionally. Reserve remaining marinade; chill.
  • Drain shrimp, discarding marinade. Thread shrimp on four 12-inch skewers leaving a 1/4-inch space between shrimp. For a charcoal grill, place skewers on the grill rack; cover and grill directly over medium coals for 5 to 8 minutes or until shrimp are opaque, turning once and brushing with reserved marinade after turning. Discard remaining marinade. (For gas grill, preheat grill. Reduce heat to medium. Place skewers on grill rack over heat. Cover and grill as directed.) Serve with couscous.
  • Fruited Couscous: Combine chicken broth and orange juice; bring to boiling. Stir in couscous; cover and remove from heat. Let stand 5 minutes. Stir in orange peel, green onions, and dried cherries. Serve with shrimp.

Nutrition Facts : Calories 318 calories, Carbohydrate 42 g, Cholesterol 159.9 mg, Fat 4.6 g, Fiber 2.7 g, Protein 24.9 g, SaturatedFat 0.8 g, Sodium 205.5 mg, Sugar 8.3 g

SICILIAN COUSCOUS WITH SHRIMP



Sicilian Couscous with Shrimp image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 11

2 cups couscous (quick cook couscous may be substituted, stock may need to then be reduced)
1/4 cup and 2 tablespoons olive oil
Salt and ground black pepper
1 small onion, diced, about 1/2 cup
1/4 teaspoon saffron
1 tablespoon tomato paste
1/4 teaspoon red pepper flakes, more if desired
2 1/2 cups hot fish stock enriched with shrimp shells (see recipe below)
1/2 pound fresh small shrimp, peeled and deveined
1/2 pound calamari, cleaned and cut into rings
1/4 cup shelled almonds, ground in processor very fine

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.

GREEK SHRIMP AND COUSCOUS



Greek Shrimp and Couscous image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 cup whole-wheat couscous
2 tablespoons extra-virgin olive oil
1 pound medium shrimp, peeled and deveined
Pinch of red pepper flakes
2 medium plum tomatoes, diced
1 small bulb fennel, halved, cored and sliced
2 cloves garlic, finely chopped
1/3 cup dry white wine
1 15-ounce can no-salt-added chickpeas, drained and rinsed
2 scallions, sliced
2 tablespoons chopped fresh dill
1/2 cup crumbled feta cheese (about 2 ounces)

Steps:

  • Prepare the couscous as the label directs. Cover and keep warm until ready to serve. Meanwhile, heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the shrimp and red pepper flakes and cook, stirring occasionally, until the shrimp are pink, about 3 minutes. Transfer to a plate using a slotted spoon. Preheat the broiler. Heat the remaining 1 tablespoon olive oil in the skillet. Add the tomatoes, fennel and garlic and cook, stirring occasionally, until the vegetables are tender, about 4 minutes. Add the wine and bring to a simmer, then add the chickpeas and 1/3 cup water; cook, stirring occasionally, until the chickpeas are slightly softened, about 3 minutes. Return the shrimp to the skillet and add the scallions and 1 tablespoon dill. Top with the feta, transfer to the broiler and broil until golden, about 2 minutes. Sprinkle with the remaining 1 tablespoon dill. Fluff the couscous with a fork and serve with the shrimp mixture.

Nutrition Facts : Calories 481, Fat 14 grams, SaturatedFat 3 grams, Cholesterol 185 milligrams, Sodium 392 milligrams, Carbohydrate 51 grams, Fiber 10 grams, Protein 36 grams

MOROCCAN SHRIMP WITH COUSCOUS



Moroccan Shrimp With Couscous image

Make and share this Moroccan Shrimp With Couscous recipe from Food.com.

Provided by dicentra

Categories     One Dish Meal

Time 25m

Yield 6 serving(s)

Number Of Ingredients 14

3/4 cup plain low-fat yogurt
1 teaspoon paprika
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon curry powder
1/8 teaspoon ground red pepper
1/8 teaspoon ground cinnamon
1/2 cup mixed dried fruit or 1/2 cup golden raisin
1/4 cup water
1 (14 ounce) can reduced-sodium fat-free chicken broth
1 cup uncooked couscous
1 tablespoon butter
1 1/2 lbs peeled and deveined large shrimp
6 fresh cilantro stems (optional)

Steps:

  • Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels, and let stand 5 minutes.
  • Scrape into a bowl using a rubber spatula. Cover and refrigerate.
  • While yogurt stands, combine the paprika, salt, cumin, curry, red pepper, and cinnamon.
  • Bring 1 1/2 teaspoons paprika mixture, dried fruit, water, and broth to a boil in a medium saucepan; gradually stir in the couscous.
  • Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
  • While couscous stands, melt butter in a large nonstick skillet over medium-high heat.
  • Sprinkle shrimp with remaining paprika mixture.
  • Add shrimp to pan; sauté 5 minutes or until done.
  • Spoon 1/2 cup couscous in center of each plate.
  • Top each with 1/2 cup shrimp and 1 tablespoon yogurt. Garnish with cilantro sprigs, if desired.

Nutrition Facts : Calories 258.8, Fat 3.9, SaturatedFat 1.7, Cholesterol 150.2, Sodium 978.6, Carbohydrate 34.1, Fiber 2.7, Sugar 2.2, Protein 21.2

CURRIED COUSCOUS WITH SHRIMP



Curried Couscous With Shrimp image

This also works with substituting sunflower seeds for the pine nuts. I've also tried adding a can of sliced water chestnuts. We like it a little on the spicy side, so you may want to cut back on the curry and red pepper a little if you want it mild.

Provided by brianh_ssllc

Categories     Curries

Time 12m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1 large shallot, chopped fine
2 tablespoons pine nuts
1 lb large peeled shrimp (thawed)
2 cups frozen peas
1 carrot, shredded (about 1/2 cup)
1 teaspoon curry powder (to taste)
1/4 teaspoon crushed red pepper flakes (to taste)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups chicken broth
1 cup couscous

Steps:

  • Heat oil in a large skillet.
  • Cook shallot and pine nuts over medium heat for 2-3 minutes or until shallot is tender and pine nuts lightly browned.
  • Add shrimp, vegetables, curry powder, and red pepper flakes.
  • Cook over medium-high heat for 5 minutes, stirring constantly.
  • Stir in salt, pepper, and chicken broth.
  • Bring to a gentle boil and stir in couscous.
  • Cover, remove from heat and let stand for 5 minutes.
  • Fluff with a fork and serve.

Nutrition Facts : Calories 419.6, Fat 8.8, SaturatedFat 1.3, Cholesterol 220.9, Sodium 1022.6, Carbohydrate 47.1, Fiber 6, Sugar 5.1, Protein 36.3

SHRIMP SCAMPI WITH LEMON COUSCOUS



Shrimp Scampi with Lemon Couscous image

With just a few minutes of prep work, this makes an eye-catching entree. "I sometimes add a handful of halved grape tomatoes to the pan during the last minute of cooking," says Diana Santospago of Isle au Haut, Maine. "It's a very pretty, tasty dish."

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 13

1 cup chicken broth
3 tablespoons lemon juice, divided
1 cup uncooked couscous
5 tablespoons butter, divided
3 tablespoons minced fresh parsley, divided
1 teaspoon grated lemon zest
2 tablespoons olive oil
1-1/2 teaspoons minced garlic
2 pounds cooked jumbo shrimp, peeled and deveined
1/3 cup white wine or additional chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded Asiago cheese

Steps:

  • In a small saucepan, bring broth and 1 tablespoon lemon juice to a boil. Stir in couscous, 1 tablespoon butter, 1 tablespoon parsley and lemon zest. Cover and remove from the heat; let stand for 5 minutes or until liquid is absorbed. , Meanwhile, in a large skillet, stir oil and remaining butter over medium-high heat until butter is melted. Add garlic; cook and stir until tender. Add shrimp; cook for 1 minute on each side or until shrimp turn pink. , Add the wine, salt, pepper and remaining lemon juice; cook 2-3 minutes longer or until heated through. Serve with couscous. Sprinkle with cheese and remaining parsley.

Nutrition Facts : Calories 379 calories, Fat 17g fat (8g saturated fat), Cholesterol 254mg cholesterol, Sodium 624mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 1g fiber), Protein 30g protein.

ONE-PAN SHRIMP AND PEARL COUSCOUS WITH HARISSA



One-Pan Shrimp and Pearl Couscous With Harissa image

This easy dish relies on harissa for its flavorful broth. Different brands can vary wildly in flavor and heat, so incorporate the harissa slowly, especially if yours is very spicy, and add more at the end to taste. The final dish does have some sauciness to it: The starch from the couscous will thicken the sauce in the few minutes it takes to go from stovetop to table, but you may want to provide a spoon along with a fork. If you prefer a drier dish, you can reduce the amount of water by 1/4 cup.

Provided by Susan Spungen

Categories     dinner, quick, weeknight, one pot, seafood, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 pound large shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
3 to 4 tablespoons harissa paste, plus more to taste
1 tablespoon olive oil
1 tablespoon unsalted butter
1 medium yellow onion, finely diced
1 cup pearl couscous or orzo
3 to 4 garlic cloves, finely chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 cup dry white wine
1 pint grape or cherry tomatoes, halved crosswise
1/2 cup fresh Italian parsley leaves, packed, coarsely chopped or left whole

Steps:

  • In a medium bowl, toss shrimp with 1/4 teaspoon salt, a few grinds of black pepper and 1 tablespoon harissa. Set aside.
  • In a large, lidded skillet, heat olive oil and butter over medium. Add onion and 1/2 teaspoon salt, and cook, stirring, until translucent, 3 to 4 minutes.
  • Add couscous, garlic, coriander and cumin. Cook 3 to 4 minutes, stirring occasionally, until couscous is toasted.
  • Add wine and cook until evaporated, 1 to 2 minutes, scraping the bottom of the pan. Add 2 to 3 tablespoons of harissa and 2 1/2 cups water, and bring to a boil. Reduce heat to a simmer, cover and cook for 10 minutes, until couscous is al dente. (There will still be plenty of liquid.)
  • Nestle the shrimp into the couscous, pushing them under the surface a bit. Add the tomatoes and increase the heat until simmering again. Reduce heat to medium-low, cover, and cook 3 to 4 minutes, rearranging shrimp using tongs once, until they are pink and cooked through. Adjust seasoning, if needed, adding more harissa, salt and pepper if desired. Garnish with parsley and serve in shallow bowls.

SHRIMP WITH ZUCCHINI AND SPICY COUSCOUS



Shrimp with Zucchini and Spicy Couscous image

A one-skillet dinner that borrows flavors from chile verde. The couscous gets tang and heat from the salsa, and earthy notes from canned green chiles.

Provided by Sarah Carey

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 25m

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
1 small onion, thinly sliced (1 cup)
Kosher salt (we use Diamond Crystal) and freshly ground pepper
1 zucchini, halved lengthwise and cut into 1/4-inch-thick slices (2 cups)
1 cup green salsa, such as Xochitl, plus more for serving
1 can (4.5ounces) chopped mild green chiles, such as Old El Paso
1 cup couscous
1 pound peeled, deveined large shrimp
1/2 cup frozen peas
Sour cream and sliced radishes, for serving

Steps:

  • Heat a large straight-sided skillet over medium-high. Swirl in oil. Add onion and 1 teaspoon salt; cook, stirring, 1 minute. Add zucchini; cook until beginning to soften, about 2 minutes. Add salsa, chiles, and 1/4 cup water; bring to a boil. Stir in couscous, then top with shrimp in an even layer. Reduce heat to low, cover, and cook 5 minutes.
  • Sprinkle with peas, cover, and cook until shrimp are opaque and couscous has absorbed all of liquid, 1 to 2 minutes more. Serve with sour cream, sliced radishes, and more salsa.

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israeli-couscous-and-shrimp-recipe-southern-living image
2019-02-08 Transfer to a plate. Step 3. Add couscous to skillet; cook over medium-high, stirring constantly, until toasted and fragrant, about 2 minutes. …
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Total Time 30 mins
Category Shrimp
  • Combine shrimp, garlic, black pepper, 3 tablespoons of the olive oil, 1 tablespoon of the lemon juice, and 1⁄2 teaspoon of the salt in a medium bowl; toss to coat. Let stand at room temperature until ready to use.
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  • Add couscous to skillet; cook over medium-high, stirring constantly, until toasted and fragrant, about 2 minutes. Add stock and remaining 1⁄2 teaspoon salt; bring to a boil. Cover and reduce heat to medium-low; simmer until tender and almost all liquid is absorbed, about 10 minutes.
  • Uncover skillet, and top couscous with bell peppers and shrimp. Increase heat to medium; cover and cook until shrimp are just cooked through, 5 to 7 minutes. Remove from heat, and drizzle with remaining 2 tablespoons each olive oil and lemon juice. Garnish with parsley, basil, and crushed red pepper. Serve with lemon wedges.


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2018-08-24 Let sit until the couscous is tender and 3/4 of the water is absorbed, about 5 minutes. Stir in the cream cheese and Parmesan until melted. Season with salt and pepper. Keep the pot covered while you cook the shrimp. Season the shrimp with the paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the oil in a large skillet over medium-hight ...
From town-n-country-living.com


EASY SHRIMP COUSCOUS SALAD - FOOD WINE AND LOVE
Cook, stirring as needed, until the shrimp turns pink. Then turn off the heat and stir in a tablespoon of the lemon juice and allow for the shrimp to cool. Cook the couscous. In a small pot over medium heat bring the stock to a boil. Stir in the couscous and seasonings and then remove the couscous from the heat.
From foodwineandlove.com


LEMONY SHRIMP WITH WHITE BEANS AND COUSCOUS RECIPE - REAL …
Advertisement. Step 2. Stir in the couscous and ¼ teaspoon salt. Cover and let sit off heat for 5 minutes; fluff with a fork before serving. Step 3. Meanwhile, heat 1 tablespoon of the butter in a large skillet over medium-high heat. Step 4. Add the garlic and scallions and cook for 30 seconds. Add the shrimp and cook, stirring, until they ...
From realsimple.com


MEDITERRANEAN COUSCOUS WITH SHRIMP - FEELGOODFOODIE
2018-11-08 When hot, add the oil, then the shrimp, and cook until opaque, 2 ½ minutes per side, stirring in the garlic for the last minute. Transfer to the bowl on top of the tomato mixture. Add the broth to the skillet, increase the heat to high, and bring to a boil. Add the couscous, stir, cover and reduce the heat to medium.
From feelgoodfoodie.net


CHILE SHRIMP WITH BUTTER BEANS AND LEMONY COUSCOUS RECIPE
Add the shrimp and crushed red pepper and cook over moderately high heat until golden, 2 to 3 minutes; transfer to a plate. Add the butter to the skillet. Add …
From foodandwine.com


SPICY SHRIMP AND COUSCOUS - A DUCK'S OVEN
2014-11-10 Instructions. In a medium-sized pot, heat the olive oil over medium heat. Add the onion, jalapeño, and garlic. Cook until veggies begin to soften, 3-5 minutes. Add the tomatoes and cook for another minute. Add the chicken stock and coriander to the pot. Bring to a boil. Remove from heat and stir in the couscous.
From aducksoven.com


SHRIMP AND COUSCOUS - GRILL MOMMA
2021-02-28 Add 2 tablespoons of olive oil to skillet and add cumin, allspice and paprika. Cook spices for 30 seconds then add shrimp back to skillet. Add 1 tablespoon butter and stir until melted and shrimp are thoroughly cooked. Season with salt and pepper to taste. Add shrimp to top of couscous and serve immediately.
From grillmomma.com


COUSCOUS WITH SHRIMP AND SPINACH - MAGIC SKILLET
Step 3. Remove onion mixture from turbo oven. Stir into the softened onion the tomatoes, lemon rind and juice, spinach, liquid stock, pine nuts, shrimp, seasonings, and 1/4 pint (150 ml) boiling water. Stir in couscous, cover turbo oven and cook for 20-25 minutes. Serve couscous with shrimps and spinach immediately.
From magicskillet.com


ONE POT COUSCOUS WITH SHRIMP AND PEAS - JO COOKS
2020-10-01 How to make couscous with shrimp and peas. Cook the shrimp: Season the shrimp with the cumin, smoked paprika, salt, and pepper. Heat the oil in a large skillet over medium-high heat. Add the shrimp and cook for 1-2 minutes per side. Remove the shrimp from the skillet. Sauté the veggies: Add the onion and bell pepper to the skillet.
From jocooks.com


HERB SHRIMP COUSCOUS - FOR THE LOVE OF GOURMET
In a large frying pan, melt the butter. Add olive oil. Add the garlic and herbs and cook until fragrant. Add shrimp to pan and cook until heated through. Add salt and pepper and stir to combine. Add couscous in the pan and stir to combine. Taste and add additional salt if desired. Serve immediately. Enjoy!
From fortheloveofgourmet.com


ONE-POT SHRIMP AND COUSCOUS | CANADIAN LIVING
Add couscous; toast for 2 minutes. Stir in shrimp, tomatoes and broth; bring to boil, Cover and turn off heat; let stand on burner until no liquid remains and shrimp are pink, about 5 minutes. Stir in spinach. Nutritional facts per each of 6 servings: about
From canadianliving.com


GARLIC LIME SHRIMP WITH COUSCOUS - SUPER HEALTHY KIDS
Mince garlic, set aside. Melt the butter in a pan over medium-high heat. Once hot, add the shrimp. Cook for 2 minutes; flip, and add the garlic. Cook for 1 …
From superhealthykids.com


SHRIMP SCAMPI RECIPE OVER ISRAELI COUSCOUS - KITCHEN SWAGGER
2020-02-24 Instructions. Season shrimp with salt and pepper to taste. Add to a bowl and toss with 1 tablespoon olive oil, juice from half a lemon, and minced garlic. Let marinate in the fridge for 30 minutes to 1 hour (this isn’t essential, however, it adds a lot of flavor to the shrimp and is highly recommended).
From kitchenswagger.com


SICILIAN COUSCOUS WITH SHRIMP RECIPE - FOOD NEWS
Peel the shrimp and save the skins. In a medium pot, place the celery, carrot, tomato, 1/2 an onion, 3–4 sprigs of parsley, the head and spine of the red snapper, and the shrimp skins.
From foodnewsnews.com


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