COUS COUS SHRIMP and VEGETABLES
I love Couscous, an extremely versatile ingredient that adapts to every type of seasoning—a great alternative to rice or pasta.
Today we’ll prepare a very simple recipe together: Couscous with shrimp and vegetables, a very appetizing one-dish meal that will be ready in less time than you can imagine.
Both the vegetables and the shrimp require a short cooking time and for pre-cooked couscous rehydration is sufficient: you’ll 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 in the refrigerator for a few hours it will be even better because the flavors will have time to meld perfectly.
A dish to enjoy either warm or at room temperature that will satisfy you without weighing you down.
Try this recipe and you’ll be won over by these small grains of couscous, stars of always-tasty preparations, dry or in broth.
And if you love Couscous you might also be interested in:
- Difficulty: Very easy
- Cost: Medium
- Rest time: 5 Minutes
- Preparation time: 15 Minutes
- Cooking time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1 1/8 cups dry couscous
- 1 1/8 cups water (check the package instructions)
- 1 2/3 tbsp extra virgin olive oil
- to taste salt
- 5.3 oz shrimp (weight after cleaning or about 10.6 oz before cleaning)
- 5.3 oz zucchini
- 1 cup carrots
- 1 red bell pepper (or yellow)
- 3/4 cup 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, prepare the couscous. Bring the water to a boil in a saucepan with a pinch of salt (check the couscous package for the water/couscous ratio because not all couscous is the same). I usually use a kettle to speed things up. As soon as it boils, turn off the heat, add the oil and the couscous. Put the lid on and let it rest for at least 5 minutes. When the couscous has rehydrated, fluff it with a fork. Set it aside.
Clean all the vegetables and cut them into cubes or sticks. Heat the extra virgin olive oil lightly in a pan (I used a wok), add the whole crushed garlic clove and let it turn golden, then remove it. Add the carrots and cook over high heat for about 2 minutes, then add the 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. Pour into the pan 1 1/2 ladles of hot water, add the spices, cover with a lid, lower the heat and continue cooking for about 5 minutes. This will help soften and flavor the vegetables. They should be cooked but not falling apart.
Meanwhile, blanch the shrimp in boiling salted water for about 3 minutes. Drain them, let them cool slightly, then peel them and remove the digestive tract (the black vein along the shrimp’s “back”) with the help of a small knife.
After the vegetables have cooked, add the prepared shrimp, stir and let them flavor over low heat for another 2 minutes. If during cooking the sauce looks too dry add more hot water. To finish, pour the couscous into the pan, mix and toss in the pan for 1 minute.
NOTES
SHRIMP: I used fresh shrimp but precooked prawns, which do not require cooking, also work: just peel them and remove the black vein, then add them near the end as you would with fresh shrimp.
VEGETABLES: You can use different types of vegetables depending on the season: zucchini, peppers, peas but also tomatoes and eggplants in summer.
COOKING: I used a wok pan to sauté the vegetables which is ideal for quick stirring, keeping them crisp without falling apart.
STORAGE
You can store the couscous with vegetables and shrimp in the refrigerator, sealed in an airtight container for up to 2 days.
