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Author:
Kevin Curry
Quick One Pot Shrimp & Pearl Couscous: Mediterranean Diet
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Quick One Pot Shrimp & Pearl Couscous: Mediterranean Diet
Ingredients for 4 servings
Substitution
Note
- Shrimp
- 1 1/2 lb raw shrimp
- 1 tablespoon avocado oil or olive oil
- 1 1/2 teaspoons Italian seasoning
- sea salt & pepper
- spray avocado oil or olive oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 tablespoon avocado oil or olive oil
- 1 cup uncooked pearl (Israeli) couscous
- 1 1/2 teaspoons Italian seasoning
- 1 tablespoon fresh garlic, minced
- 2 cups no-salt added chicken broth
- 1 can (14.5oz) diced (fire roasted) tomatoes
- fresh basil to taste, chopped or roughly pulled
- 1 tablespoon lemon zest
- fresh lemon juice to taste
- Garnish
- fresh parsley, chopped
Steps
Step 1
In a bowl, mix together the ingredients for the shrimp and set aside to marinate while you continue cooking.
Step 2
Place skillet or pan on HIGH heat. Once hot, lightly spray with oil, then toss in bell peppers. Sear for 3 to 4 minutes, or until the edges have browned and the veggies are crisp-tender. Remove from the skillet and set aside.
Step 3
Reduce heat to MEDIUM. (Note: make sure the pot is NOT still super hot before proceeding with the next steps) Add couscous and oil. Toast the couscous for about 1 minute or 2, until the outside is golden brown. While the couscous toasts, sprinkle in remaining Italian seasoning and garlic and stir.
Step 4
Pour in the chicken stock. Reduce the heat to a low simmer, then cover and cook for 6 – 8 minutes, until about 90% of the liquid has been absorbed by the couscous.
Step 5
Add tomatoes, shrimp and peppers to the skillet. Stir well, ensuring nothing is burning. Cover and cook for an additional 5 to 7 minutes until the shrimp has cooked through.
Step 6
Garnish and enjoy!
Quick One Pot Shrimp & Pearl Couscous: Mediterranean Diet
Kevin Curry
INGREDIENTS
- Shrimp
- 1 1/2 lb raw shrimp
- 1 tablespoon avocado oil or olive oil
- 1 1/2 teaspoons Italian seasoning
- sea salt & pepper
- spray avocado oil or olive oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 tablespoon avocado oil or olive oil
- 1 cup uncooked pearl (Israeli) couscous
- 1 1/2 teaspoons Italian seasoning
- 1 tablespoon fresh garlic, minced
- 2 cups no-salt added chicken broth
- 1 can (14.5oz) diced (fire roasted) tomatoes
- fresh basil to taste, chopped or roughly pulled
- 1 tablespoon lemon zest
- fresh lemon juice to taste
- Garnish
- fresh parsley, chopped
INSTRUCTIONS
-
In a bowl, mix together the ingredients for the shrimp and set aside to marinate while you continue cooking.
-
Place skillet or pan on HIGH heat. Once hot, lightly spray with oil, then toss in bell peppers. Sear for 3 to 4 minutes, or until the edges have browned and the veggies are crisp-tender. Remove from the skillet and set aside.
-
Reduce heat to MEDIUM. (Note: make sure the pot is NOT still super hot before proceeding with the next steps) Add couscous and oil. Toast the couscous for about 1 minute or 2, until the outside is golden brown. While the couscous toasts, sprinkle in remaining Italian seasoning and garlic and stir.
-
Pour in the chicken stock. Reduce the heat to a low simmer, then cover and cook for 6 – 8 minutes, until about 90% of the liquid has been absorbed by the couscous.
-
Add tomatoes, shrimp and peppers to the skillet. Stir well, ensuring nothing is burning. Cover and cook for an additional 5 to 7 minutes until the shrimp has cooked through.
-
Garnish and enjoy!
Nutrition per serving
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