One Pot Couscous with Shrimp and Peas
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One Pot Couscous with Shrimp and Peas – A simple dish made in 30 minutes from start to finish, featuring everyday ingredients packed with incredible flavor. You’ll be blown away with how unique and vibrant this dish is made with minimal effort.
I’m such a big fan of these one pot meals. I mean, I even wrote a book about them! One of the best things about a meal like this? It’s a great opportunity to load up all the nutrition you want to feed your family in each bite, and most importantly, with just one pot to clean.
I usually like to have my one pot meals made with simple ingredients that are likely to be hanging out in everyone’s kitchen. Today I decided to use up some of those odd and ends in your pantry that could use some love like couscous, raisins, and pistachios.
What is couscous?
If you’ve never had couscous before or cooked with couscous, it is in fact little pasta pearls and not a whole grain, as many people think. These little guys look along the same lines as barley or quinoa, and they can be used interchangeably with grains, but they are, in fact, pasta.
Couscous is very versatile, you can make hot dishes like this recipe I have for you today, or cold dishes. It’s incredible used in all sorts of salads!
Ingredients
Keep scrolling down to the recipe card for full ingredient amounts and instructions, or click the Jump To Recipe button at the top.
- Shrimp – If you get frozen shrimp, make sure to let them thaw fully before starting.
- Olive oil – Safflower, sunflower, vegetable, or avocado oil will work too.
- Onion – White or yellow onion work best with their more mild flavor.
- Garlic – Use as much or as little as you like.
- Bell pepper – Mine is made with a yellow bell pepper but any color will work.
- Raisins – These are a game changer! They absorb all these amazing flavors. Golden raisins will work best.
- Couscous – I found some great tri-colored pearl couscous. You can use any type that your local grocery store carries.
- Chicken broth – Vegetable broth will work too. I like to use low-sodium to have full control over the salt.
- Peas – I used frozen peas, but fresh or canned are great as well.
- Spices – I used cumin and smoked paprika.
- Salt and pepper – Season to taste.
- Pistachios – I loves having a bit of crunch in this recipe. Almonds would also be delicious.
- Parsley – I love some parsley as a fresh garnish for my dinners. It’s completely optional!
Other ingredients you can add
The flavors in this recipe are bold, delicious, and also so versatile. You can dress this couscous up or down! It’s a great recipe to add to your weekly rotation when you need to use up some ingredients in your fridge or pantry. Here are a few ideas to give you some inspiration:
- Other dried fruits such as apricot, craisins, mango.
- Chicken, ground or cubed
- Corn
- Broccoli or cauliflower
- Carrots
- Tomatoes
- Zucchini
- Mushrooms
- Chickpeas, black peans, kidney beans, white beans, etc.
- Fresh lemon wedges
How to make couscous with shrimp and peas
- Cook the shrimp: Season the shrimp with the cumin, smoked paprika, salt, and pepper. Heat the oil in a large skillet over medium-high heat. Add the shrimp and cook for 1-2 minutes per side. Remove the shrimp from the skillet.
- Sauté the veggies: Add the onion and bell pepper to the skillet. Sauté for 3-5 minutes, or until the onion turns translucent. Add the garlic and raisins, stir, then cook for 1 minute.
- Cook the couscous: Add the couscous and chicken broth. Stir everything together and bring everything to a boil. Turn the heat down to a simmer, and cook for about 10 minutes, or until the chicken broth has been absorbed. Mix in the frozen peas and let them warm up for 2-3 minutes. Remove the skillet from the heat and add the shrimp on top of the couscous. Garnish with pistachios and parsley.
Leftovers
Store your leftovers in an airtight container in the fridge up to 3 days. Couscous will reheat really well in the microwave! If you need an alternative heating method, you can reheat this dish on the stovetop in a skillet over medium-heat. Add a splash of broth to help everything reheat without drying up. Cover the skillet with a lid and keep a close eye on it as it reheats.
Freezing
This is a great freezer meal to give yourself a break during the week. Let the couscous cool down fully to room temperature before transferring to an airtight container and storing in the freezer.
It’s important to take the couscous out of the freezer and transfer it to the fridge the night before you plan on serving it. This will make the reheating process so much easier for you. Reheat using the methods detailed above.
Looking for more easy one-pot meals? Try these:
- Couscous Pilaf with Sautéed Mushrooms
- Cajun Shrimp Tomato Alfredo Pasta
- Crispy Cajun Shrimp Fettuccine
- Skillet Chicken and Mushrooms
- Tomato Shrimp Pasta
- Moroccan Chicken Couscous
- Italian Shrimp Bake with Pasta
- Mediterranean Couscous Salad
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One Pot Couscous with Shrimp and Peas
Ingredients
- 1 pound large shrimp (peeled and deveined and tails on)
- 1 tablespoon olive oil
- 1 small onion (chopped)
- 3 cloves garlic (minced)
- 1 bell pepper (chopped)
- 1/4 cup raisins
- 1 cup couscous (uncooked)
- 2 cups chicken broth (low sodium)
- 1/2 cup peas (frozen)
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- salt and pepper to taste
- 1/4 cup pistachios (chopped)
- parsley ( for ganish)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Season shrimp with cumin, smoked paprika, salt and pepper and toss.
- Heat olive oil in a large skillet. When oil is smoking hot add shrimp and cook for a minute or two on both sides, until pink. Remove shrimp from skillet and set aside.
- Add chopped onion and bell pepper to skillet and saute until onion is translucent. Add garlic and raisins and cook for another minute.
- Add couscous and chicken broth to the skillet and bring to a boil, then turn heat down. Cook couscous for about 10 minutes until all chicken broth is absorbed. Add frozen peas and cook for a couple more minutes until peas are no longer frozen.
- Remove skillet from heat and add shrimp. Garnish with pistachios and parsley.
Notes
- Store leftovers in an airtight container in the fridge up to 3 days. Couscous will reheat really well in the microwave! If you need an alternative heating method, you can reheat this dish on the stovetop in a skillet over medium-heat. Add a splash of broth to help everything reheat without drying up. Cover the skillet with a lid and keep a close eye on it as it reheats.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Easy recipe and amazing flavor – I was planning on having leftovers for the next day but my bf liked it so much he had thirds and practically licked the pan!
My husband and I loved this recipe so much!!! I used all the ingredients including the raisins and pistachios. Wow to the sweet and savory!!! I added sliced mushrooms and shredded carrots.
This was delicious! I didn’t add raisins or pistachios. Also when cooking couscous kept pot covered. Will make again!!
I made this recipe two ays ago. Very good! We found that we wanted a bit more “spice”, so will add more cumin and paprika the next time we make it. Quick and easy, definitely a keeper!
I was asked to make it again soon. Delish!
That’s wonderful! Glad you guys liked it.
We don’t care for bell peppers but love spicy food. I wonder if I could sub jalapenos and maybe something in place of the raisins too. Any suggestions? The recipe looks great and so easy and I already have the shrimp. I was going to make scampi but something a bit different would be fabulous.
Love your site. So clean, classy and easy to navigate without going through dozens of recipes to find maybe one that looks good.
Thank you for all the wonderful recipes.
Hi Susan,
You could skip the jalapenos, but instead of raisins you could use any dried fruits, like cranberries or apricots. 🙂
I have had this recipe bookmarked since I first saw your gorgeous photos of this dish. I finally got a chance to make it tonight and it was fabulous and SO easy. Cumin and paprika is my favorite combination of spices and they worked beautifully on the shrimp.
Thanks for a great recipe that I can add to my dinner rotation.
I’m so glad you enjoyed the recipe. 🙂
Yummy! I used leftover grilled chicken and substituted broccoli for the peas (I was trying to use what I had on hand). I also added curry powder, which gave it an added boost! My husband LOVED this!
Glad you liked this Ash. 🙂
It looks very tasty!
Wow Jo!!! this is truly another awesome recipe. I made this last night and it was a real yummy success. i always look forward to your new postings but most of all still keep making the older recipes!! They always turn out perfectly : )
Thank you so much Sue. I’m so glad you’re enjoying my recipes. 🙂
Giant couscous! I love it!!! I mean, you can call it pearl couscous if you want. But I’ve always known it as Giant Couscous!!
Love this, I’m not usually so creative when it comes to couscous. This is way more interesting that how I usually use it! 🙂
Yep, it is giant couscous and so pretty! What are you talking about, you’re always creative!
What a wonderful dish of deliciousness. I would have put the raisins in the couscous and apricots too. This is a winner of a dish.
Great idea with the apricots! Will try that next time. 🙂