Scampi on Couscous Recipe

Name: Scampi on Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup extra virgin olive oil, plus; 2 tablespoons extra virgin olive oil; 1 small onion, chopped; 1 carrot, chopped; 1 garlic clove, peeled and smashed, plus; 2 garlic cloves, minced; 2 (8 ounce) canschopped tomatoes with juice; 1 (8 ounce) bottle clam juice; ¼ cup dry white wine; 1 cup water; 2 cups couscous; 2 lbs large shrimp, peeled and deveined; 1 lemon, juice of; 1 tablespoon red pepper flakes (to taste); chopped fresh parsley leaves, for garnish

Servings: persons

½ cup extra virgin olive oil, plus
2 tablespoons extra virgin olive oil
1 small onion, chopped
1 carrot, chopped
1 garlic clove, peeled and smashed, plus
2 garlic cloves, minced
2 (8 ounce) canschopped tomatoes with juice
1 (8 ounce) bottle clam juice
¼ cup dry white wine
1 cup water
2 cups couscous
2 lbs large shrimp, peeled and deveined
1 lemon, juice of
1 tablespoon red pepper flakes (to taste)
chopped fresh parsley leaves, for garnish

1
In large pot,heat 1/4 cup olive oil.
2
When almost smoking, add onion, carrot and 1 clove smashed garlic and saute until vegetables are soft, about 5 minutes.
3
Add the canned tomotes, and their juice, clam juice & white wine.
4
Bring to a boil and simmer on medium heat for 10 minutes,uncovered.
5
Remove from heat and allow to cool slightly.
6
Carefully pour tomato mixture in the bowl of a food processor and puree.
7
Add a couple of tablespoons of water if needed - you want to end up with a broth.
8
Check for seasoning.
9
Return broth to the pot.
10
Add 1 cup of water and 2 tablespoons extra-virgen olive oil and bring to a boil.
11
Reduce heat and add the 2 cups of couscous.
12
Cover pot and remove from heat.
13
Let rest for 10 minutes, allowing the couscous to absorb all theliquid.
14
Fluff with a fork and season with salt and pepper.
15
In a large skillet, add the remiaing 1/4 cup oil and the 2 cloves of minced garlic.
16
Heat the oil, making sure not to burn the garlic.
17
When the oil is hot, add the shrimp and stirring occasionally, cood the shrimp until they start to turn pink, about 5 minuts.
18
Be careful not to overcook the shrimp or they will become tough.
19
Remove from heat and add the lemon juice, red pepper and chopped parsely.
20
Check for seasoning.
21
To serve, mound the couscous in the center of a platter and top with the shrimp.

701

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: ½ cup extra virgin olive oil, plus, 2 tablespoons extra virgin olive oil, 1 small onion, chopped, 1 carrot, chopped, and more.

Yes, Scampi on 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.

That's it — enjoy your meal!

Scampi on Couscous

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions