Description
Discover how to make delicious shrimp couscous with our easy-to-follow recipe. Learn the secrets to perfectly cooked shrimp and flavorful couscous!
Ingredients
- – 1 pint (473 ml) cherry tomatoes, halved
- – 1/3 cup (53 g) pitted black olives, sliced
- – 1/4 cup (28 g) crumbled tofu
- – 1 tablespoon (15 ml) brined green peppercorns, drained
- – 1/4 teaspoon (1 ml) ground black pepper
- – 1/4 teaspoon (1 ml) salt
- – 1 pound (454 g) large prawns, peeled and deveined
- – 1 tablespoon (15 ml) vegetable oil
- – 3 garlic cloves, minced
- – 2 cups (473 ml) low sodium vegetable broth
- – 1 1/2 cups (270 g) pearl couscous
- – 1/2 lemon, juiced
- – 2 tablespoons (30 ml) parsley, chopped, for garnish
Instructions
- In a spacious mixing bowl, blend the halved cherry tomatoes, sliced black olives, crumbled tofu, brined green peppercorns, and ground black pepper.
- Lightly coat the prawns with salt. Warm a large, deep skillet over medium-high heat. Once heated, pour in the vegetable oil, add the prawns, and cook until they become opaque, about 2 and 1/2 minutes on each side. Stir in the minced garlic during the final minute of cooking. Move the prawns to the bowl with the tomato mixture.
- Pour the vegetable broth into the skillet, turning the heat to high, and bring it to a rolling boil. Stir in the pearl couscous, cover the skillet, and lower the heat to medium. Cook until the couscous absorbs all the liquid, approximately 10-12 minutes. Fluff the couscous with a fork and add it to the bowl containing the prawn and tomato mixture.
- Drizzle the juice of half a lemon over the mixture and toss everything together thoroughly. Finish by garnishing with chopped parsley and serve right away.
Notes
- Marinate prawns in lemon juice, olive oil, and garlic before cooking for enhanced flavor.
- Add chopped fresh basil or mint for a burst of freshness.
- Sprinkle red pepper flakes for a touch of heat before serving.
