One Pot Couscous with Shrimp and Peas
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.
Servings: 4
Calories: 399kcal
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
- ¼ cup raisins
- 1 cup couscous uncooked
- 2 cups chicken broth low sodium
- ½ cup peas frozen
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- salt and pepper to taste
- ¼ 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
- 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
Serving: 1serving | Calories: 399kcal | Carbohydrates: 52g | Protein: 27g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 689mg | Potassium: 617mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1559IU | Vitamin C: 48mg | Calcium: 107mg | Iron: 2mg