Shrimp With Couscous
Ready In: 50 mins
Serves: 6
Ingredients
- 2 tablespoons olive oil, divided
- 1 1⁄2 lbs shrimp, shelled and deveined
- coarse salt, to taste
- ground black pepper, to taste
- 1 teaspoon mustard seeds
- 2 leeks, washed well and cut into 1/2 inch wide strips
- 2 carrots, peeled and shredded
- 5 cloves garlic, peeled and thinly sliced
- 1 cup dry couscous
- 1 cup frozen baby peas, thawed
- 2 cups boiling water
Directions
- 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.
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