The Couscous with Shrimp and Cherry Tomatoes is delicious, especially when eaten cold on very hot days. It’s super easy and quick to prepare, especially if you buy the precooked kind, and you can find it in many versions to satisfy every palate. As for me, I prefer the oat or corn variety because their taste is very delicate. Today I present this couscous in a summer version, as I only cooked the shrimp and the chickpeas in a glass jar, while the added vegetables are raw. I recommend preparing it the day before to enhance the flavors, but only add the cherry tomatoes and cucumbers when serving. If you don’t like shrimp, you can opt for clams, mussels, or any other type of fish you like, because the result will still be delicious.
I’ve made a small video tutorial for the procedure, which you can watch on Facebook, Instagram, and Pinterest
Here are some links to summer recipes that you’ll surely love:
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 1/3 cups cooked couscous
- 14 oz cleaned shrimp
- 1 cup cooked chickpeas
- 2 cucumbers
- 8 cherry tomatoes
- 2 cloves garlic
- 4 sprigs parsley
- to taste salt and pepper
Tools
- 1 Salad Bowl
- 2 Bowls
- 1 Small Pot
- 1 Frying Pan
How to Prepare Couscous with Shrimp and Cherry Tomatoes
To prepare Couscous with Shrimp and Cherry Tomatoes, as always, organize your workspace with all the necessary tools and pre-measured ingredients.
Doing so will have everything at hand and make your work easier and faster.
Clean the shrimp by removing their shells and heads if they have them, and remove the intestines.
Cut a slit along the back of the shrimp with a sharp knife and remove the black vein with a toothpick.
Rinse them under running water and dunk them in boiling water, cooking for about 4-5 minutes.
Turn off the heat, drain them, and then sauté them in a pan for another 4-5 minutes, along with chopped garlic cloves, parsley sprigs, and a generous tablespoon of extra virgin olive oil.
Meanwhile, put the couscous in a bowl and prepare it according to the package instructions; it’s very important to follow the instructions of the product you purchase.
As in my case, I usually add a tablespoon of oil first, fluff it, and then add as much boiling water as the weight of the couscous.
Cover it for 5 minutes, then add another tablespoon of oil and fluff it again.
Cut the cherry tomatoes and cucumbers into small pieces and put them into a large bowl, along with the chickpeas, and season with two tablespoons of extra virgin olive oil, salt, and pepper.
Place the couscous in a serving salad bowl and mix it with all the prepared ingredients.
Serve your Couscous with Shrimp and Cherry Tomatoes at room temperature or cold, straight from the fridge.
Tips, Variations, and Storage
Couscous keeps perfectly in the refrigerator for a few days when stored in an airtight container, either glass or ceramic.
It’s recommended to prepare it at least a day in advance to fully enhance the flavors.
Serve it slightly warmed or cold from the refrigerator.
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