Use raw shrimp, either fresh or frozen. I do not recommend using cooked shrimp for this recipe, since it will be overcooked and not as flavorful. You can use a variety of different sizes. I don't recommend using the smallest sizes, such as small, tiny or salad shrimp. Use medium - jumbo sizes. The large the shrimp, the longer you will have to cook them.

Even though it looks like it, couscous is NOT a grain, it is a type of pasta. It cooks really quickly. As soon as you add a hot liquid (I always boil it first), then bring it to a boil, which happens in less than a minute, you need to turn off the heat, cover the pan and the couscous will continue cooking and soaking up all the broth.

How to get fluffy couscous:

Don't overcook it and when it's cooked, fluff it up with a fork.

Other Flavor Variations:

Instead of onion, you can use shallots or leeks. You can also add other veggies, such as carrots, zucchini, broccoli, cauliflower, bell peppers, mushrooms, spinach, etc. Saute all the veggies first and cook them almost all the way through before adding the couscous. After adding the couscous, the veggiest will only be cooking for 5 minutes.

Shrimp Couscous

Name: Shrimp Couscous
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 3 Tablespoons olive oil; 1 1/2 lbs shrimp (any size), deveined and shelled, tail on or off; salt, pepper, to taste; 1-2 teaspoons dry herbs and spices, such as an all purpose seasoning containing granulated onion and garlic, dry chives, parsley, basil, oregano, coriander, etc.; 1 onion, chopped; 1 small jalapeño, minced; 2-4 garlic cloves; Juice of 1/2 a lemon; 1 pint grape tomatoes, sliced in half; 1 1/2 cups couscous (plain, aka Moroccan); 2 1/4 cups chicken or vegetable broth, hot; 1 Tablespoons fresh parsley and green onions, minced and thinly sliced

Shrimp Couscous

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Make this quick, one dish dinner with juicy shrimp, fluffy couscous and sweet tomatoes. It comes together in no time and looks incredible too.

Author: Olga's Flavor Factory
Prep Time: 15 mins
Cook Time: 15 min
Total Time: 30 minutes
Yield: 4 1x
Category: Entree

Ingredients

Scale

3 Tablespoons olive oil
1 1/2 lbs shrimp (any size), deveined and shelled, tail on or off
salt, pepper, to taste
1–2 teaspoons dry herbs and spices, such as an all purpose seasoning containing granulated onion and garlic, dry chives, parsley, basil, oregano, coriander, etc.
1 onion, chopped
1 small jalapeño, minced
2–4 garlic cloves
Juice of 1/2 a lemon
1 pint grape tomatoes, sliced in half
1 1/2 cups couscous (plain, aka Moroccan)
2 1/4 cups chicken or vegetable broth, hot
1 Tablespoons fresh parsley and green onions, minced and thinly sliced

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Instructions

Prep all the ingredients: Peel and devein the shrimp, finely chop the onion and jalapeno, mince the garlic. Slice the tomatoes in half.
Bring the broth to a boil in a small saucepan and set aside and keep warm.
Season the shrimp on both sides with salt, pepper and dry herbs and spices.
Heat 1 Tablespoon of oil in a deep skillet. Cook the shrimp in batches, just until golden and pink on both sides, the time will depend on the size of your shrimp. Set the cooked shrimp aside in a covered bowl.
In the same skillet, add more oil, as needed, then the onion and jalapeño. Season with salt and pepper. Cook for about 5 minutes, on medium heat, until the onions are softened. Add the garlic and cook for 30 seconds to a minute, until fragrant.
Add the lemon juice.
Increase the heat to high, add the tomatoes and season with salt and pepper.
Add the couscous to the skillet and pour in the broth. Bring it to a boil, turn off the heat and let it stand, covered for 5 minutes.
Fluff the couscous up with a fork. Place the shrimp on top of the couscous and garnish everything with fresh herbs.

Find it online: https://www.olgasflavorfactory.com/recipes/weeknight-dinners/seared-shrimp-summer-couscous/