#shrimpcouscous

[mikemoroney]

This one-pot shrimp and couscous recipe is a quick and flavorful dish that's perfect for a weeknight dinner. The combination of juicy shrimp, fluffy couscous, and aromatic spices makes it a delightful meal.

Ingredients: 1 lb 450g large shrimp, peeled and deveined. 1 cup couscous. 2 cups chicken broth. 1 onion, finely chopped. 2 cloves garlic, minced. 1 bell pepper, diced. 1 can 14 oz diced tomatoes. 1 teaspoon paprika. 1/2 teaspoon cumin. 1/2 teaspoon dried oregano. Salt and pepper to taste. 2 tablespoons olive oil. Fresh parsley for garnish.

Instructions: Heat olive oil in a large skillet or pot over medium-high heat. Add chopped onions and garlic, saut until translucent. Stir in diced bell pepper, paprika, cumin, dried oregano, salt, and pepper. Cook for another 2 minutes. Add the peeled and deveined shrimp to the skillet. Cook until they turn pink, about 3-4 minutes per side. Remove shrimp and set aside. In the same skillet, add couscous and cook for 1-2 minutes, stirring frequently until lightly toasted. Pour in the chicken broth and diced tomatoes with their juice. Stir well. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for about 10 minutes or until the couscous has absorbed the liquid. Return the cooked shrimp to the skillet and heat through for 2-3 minutes. Garnish with fresh parsley and serve hot.

Prep Time: 15 minutes

Cook Time: 25 minutes

Crumbs of Knowledge

[mrjoeldelrey]

This recipe for Curried Shrimp Couscous has soft, juicy shrimp, a tasty curry sauce, and light couscous. This meal is quick, easy, and tasty, making it perfect for weeknight dinners.

Ingredients: 1 lb shrimp, peeled and deveined. 1 cup couscous. 2 cups chicken broth. 1 onion, finely chopped. 2 cloves garlic, minced. 2 tbsp olive oil. 2 tsp curry powder. 1/2 tsp cumin. 1/2 tsp paprika. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: Warm up the olive oil in a big pan over medium-low heat. Cut up the onion and garlic and add them. Saut until the onions are clear and the food smells good. Spice it up with salt, pepper, cumin, and curry powder. Use a stir to mix. Put the shrimp in the pan and cook for about two to three minutes on each side, until they turn pink and opaque. Take the shrimp out of the pan and set it aside. Add chicken broth to the same pan and bring it to a boil. Add the couscous, mix it in, cover, and take it off the heat. It needs five minutes to soak up the liquid. Use a fork to fluff up the couscous, then add the cooked shrimp back to the pan. Mix everything together and heat it all the way through. Add fresh cilantro on top and serve hot.

Prep Time: 15 minutes

Cook Time: 15 minutes

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