Spicy Couscous Recipe with Shrimp and Chorizo
User Reviews
4.8
-
Prep Time
15 mins
-
Cook Time
20 mins
-
Total Time
35 mins
-
Servings
6
-
Calories
3316 kcal
-
Course
Main Course
-
Cuisine
Mediterranean
Spicy Couscous Recipe with Shrimp and Chorizo
Description
The dish starts by crispening thinly sliced Spanish chorizo in olive oil to render its smoky fat and add texture. Onions, garlic, and jalapeno are sautéed afterward until translucent, building a flavorful base. Ground turmeric, paprika, and cumin spice the mixture before adding shrimp, which are cooked just until firm and pink to maintain juiciness. The chorizo returns to the pot along with couscous, salt, and boiling water; the heat is turned off to let the couscous absorb the liquid and flavors completely, resulting in a fluffy and savory grain. Freshly chopped parsley stirred in at the end imparts a bright herbal note. The recipe suggests using dry-cured Spanish chorizo for best results and cooking fresh chorizo through properly if used.
Leftovers can be stored refrigerated for up to three days and are often enjoyed at room temperature or gently reheated before serving.
Ingredients
- 2 1/2 cups water
- extra virgin olive oil
- 6 ounces spanish chorizo sliced into thin rounds (see note
- 1 onion thinly sliced, small, yellow
- 3 garlic finely chopped, cloves
- 2 jalapeno pepper chopped
- 1 1/4 teaspoon Turmeric ground
- 1 1/4 teaspoon paprika
- 1 1/4 teaspoon cumin ground
- kosher salt
- 1 1/2 pounds Shrimp peeled, deveined, and well-rinsed, or prawns
- 1 1/4 cup couscous (fine to medium)
- 1 cup parsley chopped fresh leaves
Instructions
- Get ready. In a small pot over medium heat, bring the water to a boil.
- Crisp the chorizo. Heat a drizzle of olive oil in a large pot with a lid over medium-high. Add the chorizo and cook, stirring occasionally, just until crisp and brown, 2 to 3 minutes. Use a slotted spoon to transfer to paper towels to drain.
- Sauté the onions. Turn the heat to medium. Add the onion, garlic and jalapeno and stir briefly until the onions are translucent, about 4 minutes.
- Cook the shrimp. Add the turmeric, paprika, and cumin and stir to coat. Add the shrimp and raise the heat to medium-high. Cook the shrimp just until it is firm and pink, 3 to 4 minutes. Do not overcook the shrimp.
- Cook the couscous. Return the chorizo to the pot. Stir in the couscous, a drizzle of olive oil, dash of salt, and the boiling water. Immediately turn off the heat and cover. Let sit until the couscous has absorbed all of the liquid, 5 to 10 minutes.
- Serve. Uncover and stir in the fresh parsley. Transfer to serving bowls and enjoy!
Notes
- Use dry-cured Spanish chorizo for optimal texture and flavor; fresh chorizo should be cooked to 160°F during preparation.
- Store leftovers covered in the refrigerator for up to 3 days for best quality.
- Reheat gently or enjoy leftovers at room temperature to maintain texture.
- The recipe balances heat from jalapeno with warmth from smoked spices.
- Use fresh parsley to add brightness at the end of cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 3316 kcal
% Daily Value*
| Calories | 331.6kcal | 17% |
| Carbohydrates | 31.7g | 11% |
| Protein | 32.7g | 65% |
| Fat | 7.7g | 12% |
| Saturated Fat | 2.7g | 14% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.2g | 1% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 200.3mg | 67% |
| Sodium | 151.6mg | 6% |
| Potassium | 486.4mg | 10% |
| Fiber | 2.9g | 12% |
| Sugar | 1.1g | 2% |
| Vitamin A | 1.205IU | 0% |
| Vitamin C | 20.8mg | 23% |
| Calcium | 111.1mg | 11% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
