Skillet Shrimp with Couscous

Couscous, or Moroccan pasta, requires no cooking; simply steep it in boiling water or broth. Serves: 6

Ingredients

• 1 cup couscous
• 1 1/2 pounds medium shrimp, shelled and deveined
• 2 leeks, sliced into 1/2-inch half-moons
• 2 carrots, shredded
• 1 cup frozen peas, thawed
• 5 garlic cloves, thinly sliced
• 2 tablespoons olive oil
• 1 teaspoon mustard seeds
• Coarse salt and ground pepper for seasoning

Directions

1. In a 12-inch skillet, heat 1 tablespoon olive oil over medium heat. Toss shrimp with salt and pepper. Saute, tossing, until just cooked through, about 3 minutes. Remove.
2. Add remaining tablespoon olive oil to pan; stir in mustard seeds. Cook until seeds begin to pop, about 30 seconds. Add leeks, carrots, and garlic. Cook, stirring often, until leeks are tender, about 5 minutes.
3. Stir in couscous, peas, and 2 cups boiling water; season with salt and pepper. Remove from heat. Cover; let stand 5 minutes. Add shrimp; stir gently.

---

CategoryRecipes