This shrimp vegetable couscous not only makes a fabulous midweek meal for four but can be easily multiplied to accommodate more. The quick cooking couscous turns this simple recipe into a one pot wonder with a fusion of flavors.
Couscous has become one of my favorite pantry staples. It’s quick, convenient, versatile and makes a good alternative to traditional rice or pasta.
There are actually three different kinds of couscous:
Pearl (Israeli) couscous, which resembles tiny pasta shaped like pearls.
Lebanese couscous, which is a bit larger, the size of peas.
Then, there is the smallest size couscous made of fine granules of durum wheat. This one is associated more with Moroccan cooking.
Couscous used to be hand rolled into tiny pasta. It is now available in instant- cook packages or bulk, where couscous has already been pre-cooked by steaming and then dried. This leaves us with the simple task of re-hydrating in water, which typically takes something like 5 minutes!
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- 3 strips bacon, chopped
- 340 gm WILD caught jumbo shrimp
- 1 small zucchini, julienned
- 250 gm button mushrooms, quartered
- 1/3 of a whole leek, thinly sliced
- 1 clove garlic, minced
- 1 Tbsp fresh cilantro 'paste' This can be found in the fresh vegetable isle of the grocery store.
- 1 1/2 cups vegetable broth
- 3/4 tsp salt
- 1 cup Israeli couscous, uncooked I like the turmeric flavored couscous as it adds a bit more flavor.
Ingredients
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- In a medium saucepan, fry chopped bacon until crisp, about 3 minutes; add shrimp during last few minutes of sautéing. Remove bacon & shrimp to a bowl & set aside.
- To saucepan containing bacon drippings, add zucchini, mushrooms, leek, garlic & cilantro; sauté until tender crisp. Add to bacon & shrimp bowl.
- To the saucepan, add broth & salt & bring to a boil; add couscous. Cover saucepan & remove from heat; set aside until liquid has been absorbed, about 5-10 minutes.
- Add bowl of bacon, vegetables & shrimp; gently stir together with a fork. Serve immediately.