Egyptian Toasted Pine Nut Couscous With Garlic Shrimp

Recipe by Annacia
READY IN: 1hr 5mins




  • Peel, devein and rinse shrimp if needed, and then pat dry.
  • Place shrimp in a large self-sealing plastic bag.
  • Add oil, garlic, tarragon, thyme and Old Bay seasoning and seal bag.
  • Gently turn and 'massage' the bag to coat the shrimp with the marinade.
  • Refrigerate for at least one hour.
  • Prepare the couscous according to the package directions, substituting the chicken broth for the water.
  • Stir the pine nuts and onions into the couscous and set aside.
  • Combine the lemon juice and butter in a bowl, and set aside.
  • Saute the shrimp in a large skillet with the marinade over medium heat for 3 to 5 minutes or until shrimp turns opaque( Do not overcook or the shrimp will be tough).
  • Pour half of the butter over the shrimp.
  • To serve, divide the spinach among individual bowls.
  • Spoon the couscous onto the spinach.
  • Arrange the shrimp on the couscous and pour the remaining lemon butter over everything. Sprinkle with shredded parmesan.