4.8 from 66 votes
Spicy Couscous Recipe with Shrimp and Chorizo
This Spicy Couscous recipe layers bold flavors with crispy Spanish chorizo, tender shrimp, and aromatic spices like turmeric, paprika, and cumin. Cooked with onions, garlic, and jalapeno peppers, the dish offers a mix of textures and a mildly spicy profile. The couscous absorbs the seasoned broth, finishing with a fresh touch of parsley.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
6
Calories:
3316 kcal
Course:
Main Course
Cuisine:
Mediterranean
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 3316
% 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.