Fish & SeafoodPasta & Risotto

Shrimp Couscous – Fluffy, Light and Flavorful

Juicy and inviting pearl-pink shrimp tails with cherry tomatoes served over light and tender couscous is a must on summer menu.

Couscous cooks in minutes while you are doing your magic fresh shrimp tails.

Turning them from dull grey to mouth-watering pink and that amazing notes of garlic aroma coming off the pan.

You can even use corn couscous for the gluten-free version of shrimp couscous.

Being of a North African origin couscous is very popular in the Mediterranean, especially during hot summer days. Like cold pasta or grain salads it make a refreshing, filling yet light lunch or dinner.

And couscous is still pasta after all 🙂 Tiny bits made from durum wheat semolina. So we’re not betraying Italian traditions here.

Couscous sold in stores is usually pre-cooked. And all you need and add hot water and let it sit for a few minutes and absorb the liquid. As a result you’ll have lightly moist tender and fluffy grains in a matter of mere five – ten minutes.

Shrimp Couscous - Ingredients

Serves: 2

Ingredients:

1 cup couscous

9 oz large shrimp tails

20 pcs/ 7 oz cherry tomatoes

½ lemon juice

2 large garlic cloves, crushed

1 pinch chili flakes

3 tbsp parsley, chopped

3 tbsp + more for couscous extra virgin olive oil

Salt to taste

Preparation:

Step 1: Prepare couscous according to the directions on the package.

Shrimp Couscous - Step1

Instead of water I like to use vegetable stock. It has more flavor, adds a pleasant color to couscous and it’s really easy to make.

Boil celery, carrots, tomato, parsley stems and an onion. Simmer for 45 min, drain.

Boom! Your veggie stock is ready to use.

Now let’s take care of shrimps.

Step 2:  Place a large skillet pan over medium heat. Add olive oil, chili flakes and garlic cloves crushed with a flat knife. Roast until garlic starts to become light golden brown.

Shrimp Couscous - Step2

Toss in shrimp tails and cherry tomatoes cut in halves.

If you prefer you can peel the shrimps before cooking. Just leave the tip of the tail so it has that nice look when serving.

Stir for a few minutes until shrimps turn pearly-pink and their tails turn bright red. Squeeze lemon juice directly into the pan. Adjust for salt if needed. Be careful to not exaggerate as shrimps are slightly salty by nature.

Add finely chopped fresh parsley. Let everything simmer for another minute or two and combine the flavors.

TIP: If shrimps start to become dry while cooking add some more olive mixed with water.

By this time couscous should have already absorbed all water/stock. Now it’s time to moisten it with some olive oil and aerate, fluffing couscous with a fork and separating the grains. Taste for salt.

Place couscous on a large plate forming a ring shape.

Add shrimps and cherry tomato sauce in the middle of the ring.

Shrimp Couscous - Fluffy, Light and Flavorful

Notes

Couscous itself has a pretty neutral taste and color.

So apart of flavoring it with the topping you can bust the flavor by slightly toasting it before “soaking” in the liquid and instead of water use vegetable or meat stock.

Since we were making shrimp couscous today, vegetable stock was more applicable.

You can also brighten up the couscous color just a bit by adding a pinch of saffron or cumin.

In North Africa, couscous traditionally is eaten with hands.

So yeah…no forks, no spoons.

Sounds too extreme?

Ok, ok I confess. In our family we’re coping absolutely fine using spoons.

Whew!

So use your hands, spoons or whatever floats your boat 🙂

Shrimp Couscous Recipe

Shrimp Couscous

Juicy and inviting pearl-pink shrimp tails with cherry tomatoes served over light and tender couscous is a must on summer menu.
Print Pin Rate / Comment
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 2

Ingredients

  • 1 cup couscous
  • 9 oz large shrimp tails
  • 20 pcs/ 7 oz cherry tomatoes
  • ½ lemon juice
  • 2 large garlic cloves crushed
  • 1 pinch chili flakes
  • 3 tbsp parsley chopped
  • 3 tbsp + more for couscous extra virgin olive oil
  • Salt to taste

Instructions

  • Prepare couscous according to the directions on the package.
  • In the meantime let’s take care of shrimps. Place a large skillet pan over medium heat. Add olive oil, chili flakes and garlic cloves crushed with a flat knife. Roast until garlic starts to become light golden brown.
  • Toss in shrimp tails and cherry tomatoes cut in halves. If you prefer you can peel the shrimps before cooking. Just leave the tip of the tail so it has that nice look when serving.
  • Stir for a few minutes until shrimps turn pearly-pink and their tails turn bright red. Squeeze lemon juice directly into the pan. Adjust for salt if needed. Be careful to not exaggerate as shrimps are slightly salty by nature. Add finely chopped fresh parsley. Let everything simmer for another minute or two and combine the flavors.
  • If shrimps start to become dry while cooking add some more olive mixed with water.
  • By this time couscous should have already absorbed all water/stock. Now it’s time to moisten it with some olive oil and aerate fluffing couscous with a fork and separating the grains. Taste for salt.
  • Place couscous on a large plate forming a ring shape. Add shrimps and cherry tomato sauce in the middle of the ring.

Notes

Instead of water for steaming couscous I like to use vegetable stock. It has more flavor, adds a pleasant color to couscous and it’s really easy to make.
Boil celery, carrots, tomato, parsley stems and an onion. Simmer for 45 min, drain.
Boom! Your veggie stock is ready to use.
Liked this recipe?Follow @italianrecipeb for more!
Buon Appetito!

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