Curried Couscous With Shrimp

Submitted by Chef #483367

"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."

 

• Ready In: 12mins
• Ingredients: 12
• Serves: 4-6

ingredients

• 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

directions

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

Reviews

[Borealis Beegirl]

This is great, I used no red pepper flakes as DH does not like hot at all. He is not much a fan of curry, so I used about 3/4 of a teaspoon. Cooks fast and great when you do not know what to cook for the evening.