SHRIMP AND VEGETABLE COUSCOUS
I love Couscous, an extremely versatile ingredient that suits any type of seasoning, a great alternative to rice or pasta.
Today we’ll make a very simple recipe together: Couscous with shrimp and vegetables, a very appetizing main dish that will be ready in less time than you can imagine.
Both the vegetables and the shrimp, in fact, require short cooking times and for the pre-cooked Couscous, rehydration is sufficient: you will see how in just over half an hour the dish will be ready to serve.
If you prepare it in advance and let it rest for a few hours in the refrigerator, it will be even better as the flavors will blend perfectly.
A dish to enjoy both warm and at room temperature that will satisfy you without weighing you down.
Try this recipe and you will be captivated by these small grains of couscous, always the protagonists of tasty preparations, dry or in broth.
And if you love Couscous you might also be interested in:
- Difficulty: Very easy
- Cost: Moderate
- Rest time: 5 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 1 cup raw couscous
- 1 1/8 cups water (check package instructions)
- 1 2/3 tbsp extra virgin olive oil
- to taste salt
- 5 1/4 oz shrimp (weight when cleaned or about 10.5 oz uncleaned)
- 5 1/4 oz zucchini
- 3 1/2 oz carrots
- 1 red bell pepper (or yellow)
- 4 1/4 oz frozen peas
- 1 clove garlic
- 2 3/4 tbsp extra virgin olive oil
- 1 pinch spices (curry, sweet paprika, turmeric)
- to taste salt
- 1 1/2 ladle water
Tools
- Wok
Steps
First of all, prepare the Couscous. Bring the water with a pinch of salt to a boil in a saucepan (check the package for water/couscous ratio because not all couscous is the same). I usually use the kettle to be quicker. As soon as it boils, turn off the heat, add the oil and couscous. Cover and let it rest for at least 5 minutes. When the couscous is rehydrated, fluff it with a fork. Set it aside.
Clean all the vegetables and cut them into cubes or sticks. Slightly heat the extra virgin olive oil in a pan (I used the Wok), add the whole crushed garlic and let it turn golden, then remove it. Add the carrots and cook over high heat for about 2 minutes, then add the bell peppers and continue cooking for another 5 minutes.
At this point, add the zucchini and after another 2 minutes, add the peas. Season with salt and pepper. Add 1 1/2 ladles of hot water to the pan, add the spices, cover with the lid, lower the heat, and continue cooking for about 5 minutes. This will soften and flavor the vegetables. They should be cooked but not falling apart.
In the meantime, blanch the shrimp in salted boiling water for about 3 minutes. Drain them, let them cool slightly, then shell them and remove the intestine (the black vein found in the shrimp’s back) with a small knife.
After the vegetable cooking time has elapsed, add the previously prepared shrimp, stir and let them flavor over low heat for another 2 minutes. If during cooking you see the sauce drying too much, add more hot water. To finish, pour the couscous into the sauce, mix and stir-fry for 1 minute.
NOTES
SHRIMP: I used fresh shrimp, but pre-cooked prawns, which do not require cooking, are also fine: just peel them and remove the black vein, then add them almost at the end just like fresh shrimp.
VEGETABLES: You can use different types of vegetables depending on the season: zucchini, bell peppers, peas, but also tomatoes and eggplants in summer.
COOKING: I used a wok to stir-fry the vegetables, which is ideal for quick cooking, leaving them crisp without falling apart.
STORAGE
You can store the Couscous with vegetables and shrimp in the fridge, in an airtight container for up to 2 days.
