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Spicy Couscous Recipe with Shrimp and Chorizo
Easy, 20-minute spicy couscous recipe with shrimp and Spanish chorizo! This one-pot meal is a bit of a Moroccan-Spanish fusion. Quick-cooked couscous is combined with shrimp, Spanish Chorizo, and a few warm spices. Be sure to watch the video above to see how I make it.
Prep Time
15 mins
Cook Time
15 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 small yellow onion, thinly sliced
- 3 garlic cloves, finely chopped
- 2 jalapeños, chopped
- 1 1/4 teaspoon ground turmeric
- 1 1/4 teaspoon paprika
- 1 1/4 teaspoon ground cumin
- kosher salt
- 1 1/2 pounds large shrimp or prawns, peeled, deveined, and well-rinsed
- 1 1/4 cup couscous (fine to medium)
- 1 cup chopped fresh parsley 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
- to browse quality Mediterranean ingredients including the
- olive oil,
- cumin
- , and
- paprika
- used in this recipe.
- If you’re working with fresh chorizo, be sure to cook it through (160°F) in step two.
- Store leftovers covered in the fridge for up to 3 days. I prefer to enjoy leftovers at room temperature, though you can reheat gently if you’d like.
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, cumin, and paprika used in this recipe.
- Make sure to use a dry-cured Spanish chorizo, sometimes labeled “hard” chorizo. If you’re working with fresh chorizo, be sure to cook it through (160°F) in step two.
- Storage: Store leftovers covered in the fridge for up to 3 days. I prefer to enjoy leftovers at room temperature, though you can reheat gently if you’d like.
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
Monounsaturated Fat
0.2g
Trans Fat
0.01g
Cholesterol
200.3mg
(67%)
Sodium
151.6mg
(6%)
Potassium
486.4mg
(14%)
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: 6Serving
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.