Peppery Shrimp with Couscous Recipe

Name: Peppery Shrimp with Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp (25 mL) olive oil, divided; 1 onion, diced; 1 green bell pepper, seeded and diced; 1/4 tsp (1 mL) crumbled saffron threads, dissolved in 2 tbsp (25 mL) boiling water; 1/2 cup (125 mL) water or reduced-sodium vegetable stock; 1 can (14 oz/398 mL) no-salt-added diced tomatoes with juice; 3/4 cup (175 mL) whole wheat couscous; 12 oz shrimp (375 g), peeled and deveined, thawed if frozen; 4 cloves garlic, minced; 1 tsp (5 mL) finely grated lemon zest; 1/4 tsp (1 mL) cayenne pepper; Freshly ground black pepper; 1/2 cup (125 mL) dry white wine; 2 tbsp (25 mL) freshly squeezed lemon juice; 1 cup (250 mL) cooked green peas; Salt, optional

Servings: persons

2 tbsp (25 mL) olive oil, divided
1 onion, diced
1 green bell pepper, seeded and diced
1/4 tsp (1 mL) crumbled saffron threads, dissolved in 2 tbsp (25 mL) boiling water
1/2 cup (125 mL) water or reduced-sodium vegetable stock
1 can (14 oz/398 mL) no-salt-added diced tomatoes with juice
3/4 cup (175 mL) whole wheat couscous
12 oz shrimp (375 g), peeled and deveined, thawed if frozen
4 cloves garlic, minced
1 tsp (5 mL) finely grated lemon zest
1/4 tsp (1 mL) cayenne pepper
Freshly ground black pepper
1/2 cup (125 mL) dry white wine
2 tbsp (25 mL) freshly squeezed lemon juice
1 cup (250 mL) cooked green peas
Salt, optional

1
In a saucepan, heat 1 tbsp (15 mL) of the oil over medium heat for 30 seconds.
2
Add onion and bell pepper and cook, stirring, until softened, about 5 minutes.
3
Add saffron liquid, water and tomatoes with juice and bring to a boil.
4
Stir in couscous.
5
Remove from heat and let stand, covered, for 15 minutes.
6
Fluff with a fork.
7
In a skillet, heat remaining 1 tbsp (15 mL) of oil over medium-high heat.
8
Add shrimp and cook, stirring, just until they turn pink and opaque, 3 to 5 minutes.
9
Add garlic, lemon zest, cayenne and black pepper to taste.
10
Cook, stirring, for 1 minute.
11
Add white wine and lemon juice and bring to a boil.
12
Stir in peas until heated through.
13
Season to taste with salt, if using.
14
To serve: On a deep platter, arrange couscous in a ring around the edge, leaving the center hollow.
15
Arrange shrimp in the center.
16
Variations
17
Peppery Shrimp with Millet: Substitute an equal quantity of millet for the couscous.
18
For the best flavor, before using in the recipe toast it in a dry skillet, stirring until fragrant, about 5 minutes.
19
Stir the millet into tomato mixture (Step 1) and return to a boil.
20
Cover and simmer over low heat for 20 minutes, then remove from heat and let stand for 10 minutes.
21
Peppery Shrimp with Quinoa: Substitute an equal quantity rinsed quinoa for the couscous.
22
Stir the quinoa into the tomato mixture (Step 1) and return to a boil.
23
Cover and simmer over low heat for 15 minutes.
24
Remove from heat, cover, and set aside for 5 minutes.
25
Fluff with a fork before using.

247

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tbsp (25 mL) olive oil, divided, 1 onion, diced, 1 green bell pepper, seeded and diced, 1/4 tsp (1 mL) crumbled saffron threads, dissolved in 2 tbsp (25 mL) boiling water, and more.

Yes, Peppery Shrimp with Couscous falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Peppery Shrimp with Couscous

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