One Pot Couscous with Shrimp and Peas
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
399 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
American
One Pot Couscous with Shrimp and Peas
Description
One Pot Couscous with Shrimp and Peas features peeled, deveined large shrimp tempered with cumin and smoked paprika for a warm, earthy heat. The shrimp cooks briefly in olive oil and is then removed while onions, bell peppers, garlic, and raisins soften in the skillet. Adding couscous and chicken broth creates a flavorful base that simmers until the couscous absorbs the broth. Peas are added last to maintain color and texture. Returning the shrimp to the pot just before serving ensures it stays tender. Garnishing with chopped pistachios and parsley introduces a crunchy texture and bright finish.
The dish offers a balance of textures from soft couscous, plump raisins, crisp pistachios, and tender shrimp, enriched by smoky and sweet spices. It can stand alone for a quick dinner or be paired lightly with a simple side salad. The layering of ingredients cooked in one pan makes for convenient cooking and cleanup.
Leftovers keep well refrigerated in an airtight container for up to three days and reheat nicely in the microwave. For stovetop reheating, a splash of broth and a covered skillet help retain moisture and prevent drying.
Ingredients
- 1 pound Shrimp peeled and deveined and tails on, large
- 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 pea frozen
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- salt to taste
- black pepper to taste
- ¼ cup pistachio 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 for up to 3 days for best quality.
- Reheat in the microwave or on the stovetop with a splash of broth to maintain moisture.
- Cover the skillet when reheating on the stove and watch carefully to prevent drying out.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 399 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 399kcal | 20% |
| Carbohydrates | 52g | 17% |
| Protein | 27g | 54% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 143mg | 48% |
| Sodium | 689mg | 29% |
| Potassium | 617mg | 13% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 1559IU | 31% |
| Vitamin C | 48mg | 53% |
| Calcium | 107mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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