Shrimp with Couscous



TGIF! And the last day of school! YES!

My kids are all off of school for the summer now. I asked  what we should do all summer? Maybe I should tackle pie making? Learn to roll dough. Maybe try all the different tamales I want to learn to make. So many recipes and so little time!

Have you tried couscous yet? My son can’t stand it. I love it. He said maybe he will give it another try since it is so good for you. Too bad he wasn’t here when I made this recipe!

I couldn’t get enough of this!

There’s something to be said for keeping an open mind about things like food. You might find something you really love!

Shrimp with Couscous

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


  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.

Don’t be afraid to try new things you could be missing the best things in life!

Have a great day!



Recipe source


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