SPICY COUSCOUS
Steps:
- Heat oil in a medium saucepan over medium-low heat. Saute garlic with red pepper flakes for 2 minutes being careful not to burn garlic. Add the chicken broth, turn up heat to medium-high and bring to a boil. Stir in couscous, cover and remove from the heat. Let stand 5 minutes. Season with salt and pepper and fluff with fork. Transfer to a serving bowl and serve.
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
SPICY COUSCOUS WITH SHRIMP CHICKEN AND CHORIZO ..AKA YUM!
I just had to add this recipe! My husband and I love it and we absolutely cook it at least once a month..if not more! It can get kind of spicy so beware of how much spice you like and alter the amount! This recipe is based off of one I saw on the Rachael Ray talk show..but I never could find the actual recipe so its just what I can remember from some notes I jotted down!! ** I usually don't have the Saffron and this is just as great without it, so don't fret if you don't have that spice because its outrageously expensive!
Provided by Manda G
Categories One Dish Meal
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Heat the EVOO over medium-high heat in a deep skillet- make sure the pan has a tight fitting lid.
- Add the chorizo, cook for 1 minute to render some of the fat, then add the chicken, bay leaf, thyme and onions.
- Cook for 2 minutes to start softening the onions, then add the Shrimp, Red Pepper Flakes, garlic, Jalapenos, tumeric and saffron, and cook until the shrimp are just about cooked through (about 3 minutes) Season with salt and pepper then add the stock.
- Bring Stock to a boil then stir in the couscous, pea's and lemon zest. Cover and turn off heat. Let stand for 5 minutes then fluff with fork remove bay leaf and thyme stems and your ready to eat!
- Enjoy.
SHRIMP WITH ZUCCHINI AND SPICY COUSCOUS
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
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.
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
ONE-PAN SHRIMP AND PEARL COUSCOUS WITH HARISSA
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
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.
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