Sicilian Couscous with Shrimp Recipe

Name: Sicilian Couscous with Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups couscous (quick cook couscous may be substituted, stock may need to then be reduced); 1/4 cup and 2 tablespoons olive oil; Salt and ground black pepper; 1 small onion, diced, about 1/2 cup; 1/4 teaspoon saffron; 1 tablespoon tomato paste; 1/4 teaspoon red pepper flakes, more if desired; 2 1/2 cups hot fish stock enriched with shrimp shells (see recipe below); 1/2 pound fresh small shrimp, peeled and deveined; 1/2 pound calamari, cleaned and cut into rings; 1/4 cup shelled almonds, ground in processor very fine

Servings: persons

2 cups couscous (quick cook couscous may be substituted, stock may need to then be reduced)
1/4 cup and 2 tablespoons olive oil
Salt and ground black pepper
1 small onion, diced, about 1/2 cup
1/4 teaspoon saffron
1 tablespoon tomato paste
1/4 teaspoon red pepper flakes, more if desired
2 1/2 cups hot fish stock enriched with shrimp shells (see recipe below)
1/2 pound fresh small shrimp, peeled and deveined
1/2 pound calamari, cleaned and cut into rings
1/4 cup shelled almonds, ground in processor very fine

1
In a bowl mix the uncooked couscous with 1/4 cup olive oil and 1 teaspoon each of salt and pepper.
2
Rub the couscous between your fingers to fully incorporate these ingredients.
3
In a enamel casserole or couscousiere heat 2 tablespoons of oil over low heat.
4
Add the onions and begin to cook them to a translucent stage.
5
Without browning the onion, add the saffron, tomato paste, salt, pepper and red pepper flakes.
6
Stir these ingredients quickly and combine well, but take care to avoid burning the tomato paste by working quickly at this stage.
7
Pour in the hot enriched stock and bring to a boil, then reduce to a low simmer.
8
Place the couscous in its steamer over the simmering broth and allow to simmer gently for 50 minutes, until the couscous has cooked.
9
At the end of the required cooking time for the couscous, season the shrimp with salt and pepper, place the peeled shrimp into the simmering broth under the couscous and cook for 3 to 4 additional minutes.
10
The shrimp will gently poach.
11
Two minutes before serving add the calamari.
12
Serve the seafood on a bed of couscous, ladle on some broth, and sprinkle the crushed almonds over the whole dish.
13
Enriched fish stock: After peeling the shrimp, reserve the shells but discard the vein.
14
Put the fish stock (broth or clam juice may be substituted) into a pot and bring to a gentle boil, lower to a simmer and then add the reserved shrimp shells.
15
Cook together for 20 minutes before straining out the shells and any other solids.
16
Set the enriched stock aside and discard the shells.
17
Keep warm to finish the couscous or cool and refrigerate promptly.

396

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 cups couscous (quick cook couscous may be substituted, stock may need to then be reduced), 1/4 cup and 2 tablespoons olive oil, Salt and ground black pepper, 1 small onion, diced, about 1/2 cup, and more.

Yes, Sicilian Couscous with Shrimp 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!

Sicilian Couscous with Shrimp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions