Here's a quick, easy weeknight dinner. You can cook the whole shebang, from start to finish, in about 20 minutes. At least, I did last night!
This dish has a bit of a kick to it, depending on the amount of chili flakes you use. I love it spicy and hot; it goes great with a cold beer! There's a zing from the lemon in both the couscous and the shrimp, a hot punch from the chili flakes, and that sweetness from the basil. It's so fast, so easy.
Also, this is a pretty generous amount of shrimp for two people; you could stretch this meal to feed four, or to have some leftovers.
Chili, Lemon, and Basil Shrimp with Israeli Couscous
serves 2
For the couscous:
Olive oil
1 cup Israeli (pearl) couscous
1 lemon, zested and juiced
1 1/2 cups chicken broth
Salt and freshly ground black pepper
For the shrimp:
4 large cloves garlic, minced
Pinch red pepper flakes, to taste
1 pound cooked shrimp, deveined and tails removed
1 cup loosely packed fresh basil
Salt and freshly ground black pepper
Heat a drizzle of olive oil in a 2-quart saucepan over medium heat. Add the couscous and fry for 2 to 3 minutes, or until it starts smelling a little toasty. Add the lemon juice and stir until the lemon juice evaporates. (Reserve the lemon zest for the shrimp.) Add the chicken broth and bring to a simmer then turn the heat to low and cover the pan tightly. Cook for 15 minutes, then take off the heat and let the pan sit, still covered, until you are ready to serve the couscous.
In a 10-inch sauté pan, heat another drizzle of olive oil over medium-low heat. Add the garlic and the red pepper flakes and cook gently for about 5 minutes, or until the garlic is golden and fragrant. Pat the shrimp dry, turn the heat up to high, and add the shrimp to the pan. Cook quick, turning the shrimp frequently and stirring the oil and garlic into the shrimp. As soon as the shrimp is heated through (about 3 minutes), turn off the heat and stir in the basil and the lemon zest.
Season the couscous and shrimp to taste with salt and pepper. Serve the shrimp on a bed of couscous, and eat while it's hot!
Related: Recipe: Spicy Grilled Shrimp
(Images: Faith Durand)
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I am going to make this with chickpeas instead of shrimp!
yummy! I'm going to use quinoa or jasmine rice.
that looks so tasty. wonder what veg would go well so it's more than just grains plus protein...maybe some kinda asian green? also, anyone know if israeli couscous is available in a wholegrain persuasion?
I think I might make this with tempeh instead of shrimp! :)
So good! Thank you. I had everything on hand in my pantry, freezer, and herb garden. I used half shrimp and half scallops. Yum! Will definitely make this again.
What makes it Israeli? Do you have to keep the Shrimp from touching the Couscous ?
The mograbiah/Israeli pearl couscous, most likely, is what gives it the recipe the name 'Israeli'!
I'm preparing to make this tonight and am SO excited!
Any reason why the shrimp needs to be cooked already? Couldn't you use fresh or (thawed out) frozen shrimp? Seems kind of random to need them pre-cooked when the last step is to...well...cook them.
made this last night for dinner, SO delicious for how fast it is. i just used a regular ol' box of near east couscous, and it was still delicious.
carrie
masteroffineeats.blogspot.com
This looks like such a fabulous, yummy meal! I'm definitely trying this week!
Fantastic and fancier than it looks. Instead of basil, I used about 8 cups of raw baby spinach and covered it and cooked on medium until the spinach was wilted and shrimp was cooked. One-bowl meal! Perfect!
i think i'll try this but use raw shrimp. either cook separately or toss in with the couscous the last few minutes of cooking...
i'm sure the wife will want me to add more vegetation to it. definitely some onion, maybe garlic. maybe bell peppers? tomatoes?
I appreciate this list - I can always use a few more ideas.
A better name, surely, would be "with pearl couscous."
I tried it tonight and it was YUMMY. I will, however, make a few changes next go round, to whit:
uncooked shrimp
1 (extra cup) chicken broth for simmering shrimp and to make sauce
I'll try to remember to report back on this.
This was great, especially w basil and cherry tomatoes from the garden! Left out the pepper flakes and it was still really good...tasted like it took way more time than it actually did. We did add some broth to shrimp and the lemony sauce was amazing w fresh bread to mop it up.