Cous cous with shrimp and zucchini, a simple and quick first course to prepare. Ideal both cold and hot, cous cous is a traditional dish throughout Morocco and is made with durum wheat semolina. In these areas, it is accompanied by grilled meats and oven-cooked vegetables.
In Italy, however, particularly in the Trapani area, it is steamed in a special glazed terracotta pot. The seasoning, however, is a fish soup broth. Of course, you can prepare it in many ways: with vegetables, fish, chicken, with tuna… according to your tastes.
In my version? Well, with shrimp and zucchini quickly sautéed in a pan, with some cherry tomatoes for a touch of color and freshness, and saffron for the color note, but you can also substitute it with turmeric if you like. To make it more special, you can add a few drops of Tabasco as in my recipe. Curious to discover the recipe? Then keep reading because the cous cous with shrimp and zucchini will be ready in a click!
If you are interested in other cous cous recipes, also read:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 180.59 (Kcal)
- Carbohydrates 13.32 (g) of which sugars 3.42 (g)
- Proteins 13.33 (g)
- Fat 8.87 (g) of which saturated 1.28 (g)of which unsaturated 0.27 (g)
- Fibers 1.54 (g)
- Sodium 1,431.64 (mg)
Indicative values for a portion of 194 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 5.3 oz cooked couscous
- 3/4 cup water
- 1.76 oz extra virgin olive oil
- 1 tsp coarse salt
- 7.05 oz shrimp (cooked and frozen)
- 2 zucchini (small)
- 5.3 oz cherry tomatoes
- 1 packet saffron
- salt (to taste)
- pepper (to taste)
- 0.35 oz extra virgin olive oil
- salt (to taste)
- tabasco (to taste)
Tools
- Bowl
- Cutting Board
- Knife
- Pan non-stick
- Saucepan
Steps
Traditionally, cous cous is steamed several times before it’s ready. However, in supermarkets, you can buy the pre-cooked one as I did, and it cooks by absorption. It’s very simple to prepare.
First, place it in a sufficiently large bowl. Then heat the water where you have also added the coarse salt, a packet of saffron, and the oil. Once it reaches a boil, pour it directly into the bowl and let it rest for 10 or 15 minutes covered.
After the resting time and when it has absorbed all the liquid, fluff the cous cous with a fork and set it aside.
Now wash the zucchini, remove the ends, and cut them into chunks. Then sauté the cut zucchini in a non-stick pan with 15 g of oil taken from the total and the shrimp for 5 minutes, seasoning with salt and pepper and stirring occasionally.
Meanwhile, wash the cherry tomatoes, dry them with paper towels, and cut them into four parts. Then add them to the cous cous along with the shrimp and zucchini. Add a few drops of Tabasco and some oil. Season with salt if necessary and mix.
The cous cous with shrimp and zucchini is ready! You can serve it hot or store it in the refrigerator to serve it cold as a summer dish.
Variations and tips for cous cous with shrimp and zucchini
Cous cous can be stored for 1 or 2 days in a container with a lid.
FAQ Questions and answers for cous cous with shrimp and zucchini
What can I substitute shrimp with?
Alternatively, you can use tuna or another fish of your choice.
