Photo Credit: Connie Miller of CB Creatives
Shrimp and Couscous with Tomatoes and Toasted Almonds
This simple one-pot dish cooks the shrimp and couscous at the same time, but does so gently, using the residual heat trapped in a covered pot.
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- 5 tablespoons extra-virgin olive oil, divided
- 1/2 cup sliced almonds
- 1 medium garlic clove, chopped
- 1/4 teaspoon ground cinnamon
- 1 cup finely chopped fresh flat-leaf parsley leaves and stems, plus 1/4 cup roughly chopped leaves
- Kosher salt and ground black pepper
- 1 28-ounce can diced fire-roasted tomatoes
- 3/4 cup couscous
- 1 1/2 pounds extra-large shrimp, peeled (tails removed) and deveined
- In a large pot over medium, heat 3 tablespoons of oil until shimmering. Add the almonds and cook, stirring, until golden, about 2 minutes. Using a slotted spoon, transfer to a small bowl; set aside.
- To the oil remaining in the pot, add the onion, garlic, cinnamon, finely chopped parsley leaves and stems, 1½ teaspoons salt and 1 teaspoon pepper. Cook over medium, stirring often, until the onion has softened, about 6 minutes. Stir in the tomatoes with juices and 1½ cups water, then bring to a boil over medium-high. Stir in the couscous and shrimp. Return to a boil, then cover, remove from the heat and let stand until the couscous is tender and the shrimp are opaque throughout, about 10 minutes. Stir to combine and fluff the couscous, then taste and season with salt and pepper.
- Transfer the couscous and shrimp to a serving dish. Sprinkle with the roughly chopped parsley and almonds, then drizzle with the remaining 2 tablespoons oil.
Note: Don’t use shrimp that are smaller than extra-large (21/25 per pound) as they will wind up tough and overcooked. Excerpted from Milk Street Tuesday Nights Mediterranean © 2021 by Christopher Kimball. Published by Voracious, an imprint of Little, Brown.
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