Last updated on January 30th, 2017 at 05:03 pm
One Pot Couscous with Shrimp and Peas – A simple dish made in 30 minutes from start to finish, featuring everyday ingredients but full of incredible flavor.
A couple weeks ago on a gorgeous sunny Sunday afternoon, hubs and I went for a walk downtown and we did a bit of shopping. So many cool little stores that we just couldn’t help ourselves but go in absolutely every single one of them. We found a little kitchen store, and me being a food blogger of course I had to immediately go in and check it out. Inside I found this gorgeous tri colored pearl couscous among many other cool things. But I was excited to use this couscous because of how pretty it looked and I loved the fact that it was tri colored.
If you’ve never had couscous before or cooked with couscous it is in fact little pasta pearls and not a whole grain, as some people may think. Couscous is very versatile, you can make hot dishes or cold dishes with it, or it could be used in all sort of salads.
So this one pot dish I made here with this pearl couscous couldn’t get any easier. It’s simple and quick to make on a busy weeknight. If you don’t like shrimp or want to go the cheaper route, chicken would work just as well in this dish. I seasoned the shrimp with smoked paprika, cumin, salt and pepper and quickly cooked it over high heat in a skillet. It really takes a couple minutes before it’s pink and cooked to perfection.
I decided to add some raisins to the couscous because I wanted a bit of Middle Eastern flavors and garnished this with Pistachios for a bit of extra crunch. So if you want a light, delicious and quick dinner tonight, then this couscous is for you!
If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
One Pot Couscous with Shrimp and Peas
Ingredients
- 1 lb large shrimp peeled and deveined and tails on
- 1 tbsp olive oil
- 1 small onion chopped
- 3 cloves garlic minced
- 1 bell pepper chopped
- 1/4 cup raisins
- 1 cup dry couscous
- 2 cups chicken broth
- 1/2 cup frozen peas
- 1 tsp cumin
- 1 tsp smoked paprika
- salt and pepper to taste
- 1/4 cup pistachios chopped
- parsley for ganish
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
Nutrition
More delicious recipes from my kitchen
Couscous Pilaf with Sautéed Mushrooms
Crispy Cajun Shrimp Fettuccine
Italian Shrimp Bake with Pasta
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. 🙂