ONE-PAN SHRIMP AND PEARL COUSCOUS WITH HARISSA
This easy dish relies on harissa for its flavorful broth. Different brands can vary wildly in flavor and heat, so incorporate the harissa slowly, especially if yours is very spicy, and add more at the end to taste. The final dish does have some sauciness to it: The starch from the couscous will thicken the sauce in the few minutes it takes to go from stovetop to table, but you may want to provide a spoon along with a fork. If you prefer a drier dish, you can reduce the amount of water by 1/4 cup.
Provided by Susan Spungen
Categories dinner, quick, weeknight, one pot, seafood, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a medium bowl, toss shrimp with 1/4 teaspoon salt, a few grinds of black pepper and 1 tablespoon harissa. Set aside.
- In a large, lidded skillet, heat olive oil and butter over medium. Add onion and 1/2 teaspoon salt, and cook, stirring, until translucent, 3 to 4 minutes.
- Add couscous, garlic, coriander and cumin. Cook 3 to 4 minutes, stirring occasionally, until couscous is toasted.
- Add wine and cook until evaporated, 1 to 2 minutes, scraping the bottom of the pan. Add 2 to 3 tablespoons of harissa and 2 1/2 cups water, and bring to a boil. Reduce heat to a simmer, cover and cook for 10 minutes, until couscous is al dente. (There will still be plenty of liquid.)
- Nestle the shrimp into the couscous, pushing them under the surface a bit. Add the tomatoes and increase the heat until simmering again. Reduce heat to medium-low, cover, and cook 3 to 4 minutes, rearranging shrimp using tongs once, until they are pink and cooked through. Adjust seasoning, if needed, adding more harissa, salt and pepper if desired. Garnish with parsley and serve in shallow bowls.
MEDITERRANEAN COUSCOUS
A quick and easy summer recipe, this Mediterranean Couscous dish is made with shrimp, tomatoes, feta, olives and capers - it's fresh, healthy & irresistible
Provided by Yumna Jawad
Categories Entree
Time 22m
Number Of Ingredients 13
Steps:
- In a large bowl, combine the tomatoes, olives, feta, capers and black pepper.
- Sprinkle the salt over the shrimp. Heat a large deep skillet over medium-high heat. When hot, add the oil, then the shrimp, and cook until opaque, 2 ½ minutes per side, stirring in the garlic for the last minute. Transfer to the bowl on top of the tomato mixture.
- Add the broth to the skillet, increase the heat to high, and bring to a boil. Add the couscous, stir, cover and reduce the heat to medium. Cook until all the liquid is absorbed, 10-12 minutes. Fluff with a fork and add to the bowl of the shrimp and tomato mixture.
- Add the lemon juice and toss well. Garnish with fresh parsley and serve immediately.
Nutrition Facts : Calories 232 kcal, Carbohydrate 39 g, Protein 8 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 6 mg, Sodium 336 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 4 g, ServingSize 1 serving
SHRIMP WITH COUSCOUS
This one-pot wonder that takes its inspiration from paella will impress friends and family and satisfy even the hungriest diners.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 40m
Number Of Ingredients 9
Steps:
- In a 12-inch skillet, heat 1 tablespoon olive oil over medium heat. Toss shrimp with salt and pepper. Saute, tossing, until just cooked through, about 3 minutes. Remove.
- Add remaining tablespoon olive oil to pan; stir in mustard seeds. Cook until seeds begin to pop, about 30 seconds. Add leeks, carrots, and garlic. Cook, stirring often, until leeks are tender, about 5 minutes.
- Stir in couscous, peas, and 2 cups boiling water; season with salt and pepper. Remove from heat. Cover; let stand 5 minutes. Add shrimp; stir gently.
Nutrition Facts : Calories 343 g, Fat 7 g, Fiber 3 g, Protein 30 g
MEDITERRANEAN SHRIMP COUSCOUS
"This is a low fat, flavorful recipe that my family loves!" It's light and elegant and all the flavors work really well together; you'll be proud to serve this dish to your friends and family. Heather Carroll - Colorado Springs, Colorado
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a large skillet, saute the shrimp, shallot and garlic in 1 tablespoon oil until shrimp turn pink. Remove and keep warm., In the same skillet, cook and stir the zucchini, wine, tomatoes and capers until zucchini is tender. Add spinach; cook just until wilted. Add broth and bring to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes or until liquid is absorbed. Fluff with a fork., Whisk the lemon juice, vinegar and remaining oil; add to the pan. Stir in 1/4 cup cheese, the seasonings and reserved shrimp mixture; cook and stir over low heat until heated through. Sprinkle with remaining cheese.
Nutrition Facts : Calories 385 calories, Fat 11g fat (2g saturated fat), Cholesterol 143mg cholesterol, Sodium 619mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 3g fiber), Protein 28g protein. Diabetic Exchanges
SPICY COUSCOUS RECIPE WITH SHRIMP AND CHORIZO
Easy, 20-minute spicy couscous recipe with shrimp and 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.
Provided by Suzy Karadsheh
Categories Entree
Time 25m
Number Of Ingredients 13
Steps:
- In a large cooking pot, heat just a little bit of extra virgin olive oil. Add the Chorizo sausages and cook just until crisp (hard Spanish chorizo should be cooked already.) Remove from heat and place on paper towels to drain.
- To the cooking pot, add onions, garlic and jalapeno, cook briefly until onions are translucent. Now add the spices and stir briefly, then add the shrimp. Raise the heat to medium-high and cook the shrimp for 3 to 4 mins or until it is firm and pink. Do not overcook the shrimp.
- Meanwhile, boil 2 1/2 cup of water.
- Return the Chorizo to the cooking pot and add the couscous, a little olive oil, a dash of salt and the boiling water. Turn the heat off immediately and cover. Let sit for 5 minutes. Uncover and stir in the fresh parsley.
- Transfer to serving bowls and enjoy! (see suggested sides)
Nutrition Facts : Calories 734 calories, Sugar 1.6 g, Sodium 939.7 mg, Fat 34.1 g, SaturatedFat 10 g, TransFat 0 g, Carbohydrate 50.1 g, Fiber 5.4 g, Protein 57.1 g, Cholesterol 323.7 mg
CHICKEN & COUSCOUS ONE-POT
This one-pot meal is perfect for fuss-free midweek entertaining
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 11
Steps:
- Toss the chicken thighs in half the spices and a pinch of salt until completely coated. Heat 1 tbsp oil in a large sauté pan with a lid. Fry chicken, skin-side down, for 10 mins until golden brown, turn over, then cook for 2 mins before removing from the pan. Pour the rest of the oil into the pan, then fry the onions and garlic for 8 mins until golden. Stir in the rest of the spices, then cook for 1 min longer. Pour over the chicken stock and scatter in the olives. Bring everything to the boil, turn down the heat, then sit the chicken, skinside up, in the stock.
- Cover the pan with a lid, then simmer gently for 35-40 mins until the chicken is tender. Put the kettle on, then lift the chicken onto a plate and keep warm. Take the pan off the heat. Stir the lemon juice and couscous into the saucy onions in the pan and top up with enough boiling water just to cover the couscous if you need to. Place the lid back on the pan, then leave to stand for 5 mins until the couscous is cooked through. Fluff through half the parsley and the lemon zest, then sit the chicken on top. Scatter with the rest of the parsley and zest before serving.
Nutrition Facts : Calories 561 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 32 grams protein, Sodium 1.09 milligram of sodium
ONE POT COUSCOUS WITH SHRIMP AND PEAS
One Pot Couscous with Shrimp and Peas - A simple dish made in 30 minutes from start to finish, featuring everyday ingredients but full of incredible flavor.
Provided by Joanna Cismaru
Categories Dinner Lunch Main Course
Time 30m
Number Of Ingredients 14
Steps:
- Season shrimp with cumin, smoked paprika, salt and pepper and toss.
- Heat olive oil in a large skillet. When oil is smoking hot add shrimp and cook for a minute or two on both sides, until pink. Remove shrimp from skillet and set aside.
- Add chopped onion and bell pepper to skillet and saute until onion is translucent. Add garlic and raisins and cook for another minute.
- Add couscous and chicken broth to the skillet and bring to a boil, then turn heat down. Cook couscous for about 10 minutes until all chicken broth is absorbed. Add frozen peas and cook for a couple more minutes until peas are no longer frozen.
- Remove skillet from heat and add shrimp. Garnish with pistachios and parsley.
Nutrition Facts : Calories 433 kcal, Carbohydrate 51 g, Protein 35 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 286 mg, Sodium 928 mg, Fiber 6 g, Sugar 4 g, ServingSize 1 serving
CHICKEN COUSCOUS ONE POT
This delicious Moroccan-inspired recipe is easy enough for a weeknight meal but elegant enough for company.
Provided by Irmgard
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Toss the chicken thighs in half the spices and a pinch of salt until completely coated.
- Heat 1 tablespoon of the oil in a large saute pan with a lid.
- Fry the chicken, skin side down, for 10 minutes until golden brown, then turn over and cook for 2 more minutes before removing from the pan.
- Pour the rest of the oil into the pan, then fry the onions and garlic for 8 minutes until golden.
- Stir in the rest of the spices, then cook for 1 minute longer.
- Pour over the chicken stock and scatter the olives.
- Bring everything to a boil, turn down the heat, then sit the chicken, skin side up, in the stock.
- Cover the pan with a lid, then simmer gently for 35 to 40 minutes, until the chicken is tender.
- Lift the chicken onto a plate and keep warm.
- Take the pan off the heat.
- Stir in the juice of the lemon and couscous into the saucy onions in the pan. Top up with boiling water, if necessary, to cover the couscous.
- Place the lid back on the pan, then leave to stand for 5 minutes until the couscous is cooked through.
- Fluff through half of the parsley and lemon zest, then sit the chicken on top.
- Scatter the remaining parsley and lemon zest on top before serving.
Nutrition Facts : Calories 806, Fat 40.4, SaturatedFat 9.8, Cholesterol 161.7, Sodium 612, Carbohydrate 63.4, Fiber 6.3, Sugar 5.1, Protein 45.7
ONE-POT SHRIMP AND CHICKEN COUSCOUS
This is a great, one-pot, easy weeknight meal. Garnish with snipped fresh herbs and Parmesan cheese, if desired.
Provided by missdrea
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Heat butter and olive oil in a large skillet over medium heat until butter is melted. Add broccoli, mushrooms, onion, garlic, Italian seasoning, and crushed red pepper; saute for 2 to 3 minutes. Add shrimp, chicken, and couscous; stir to coat.
- Add chicken broth and lemon juice and bring to a boil. Cover, reduce heat to low, and simmer until chicken and shrimp are cooked through and couscous has absorbed all the liquid and is tender yet firm to the bite, about 10 minutes.
Nutrition Facts : Calories 398.3 calories, Carbohydrate 36.4 g, Cholesterol 216.3 mg, Fat 11.7 g, Fiber 4 g, Protein 35.8 g, SaturatedFat 3.7 g, Sodium 631.8 mg, Sugar 2.3 g
ONE-POT ISRAELI COUSCOUS SHRIMP-AND-VEGGIE BOWLS
Cooking for a family can be time-consuming, but doing the dishes afterwards is what gets to me. Making one-pot meals has become one of my goals, and this is a favorite recipe from that challenge. This entire meal comes together in 30 minutes and tastes like a traditional couscous salad meets risotto-without all the work. Israeli couscous, a variety with bigger, more pearl-like grains than standard couscous-turns tender and creamy when slow-simmered in broth, and the shrimp and zucchini come out perfectly cooked. Everything is brought together with a bright and tangy vinaigrette, fresh herbs and Parmesan. Whether for dinner or lunch, my hope is that this recipe makes your day a little easier and a little more delicious.
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Melt the butter in a 10- to 12-cup Dutch oven or large saucepan with a tight-fitting lid over medium-high heat. Add the onion, zucchini, 1/2 teaspoon salt and 1/4 teaspoon pepper. Sauté until the onion and zucchini soften and the zucchini is just beginning to turn golden brown in spots, about 5 minutes.
- Reduce the heat to medium and stir in the garlic and couscous. Cook, stirring, until the couscous is toasted, about 2 minutes. Stir in the wine and cook, stirring and scraping the bottom of the pan, until the wine evaporates, about 1 minute. Stir in the broth and 1 teaspoon salt. Bring to a boil.
- While the broth comes to a boil, sprinkle the shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper and toss. Lay the seasoned shrimp over the top of the couscous, cover the pot, and reduce the heat to low. Cook until the couscous absorbs most of the liquid and is tender and the shrimp is cooked through and bright pink, about 15 minutes.
- Remove the lid and increase the heat to medium. Simmer until any remaining liquid evaporates, about 1 minute. Remove from the heat.
- Whisk together the lemon zest and juice, orange juice, olive oil and 1/4 teaspoon each salt and pepper in a small bowl. Stir the vinaigrette into the couscous until combined. Stir in the tomatoes and herbs. Divide among 4 serving bowls and garnish with Parmesan.
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- 1. In a 2-inch deep sauté pan over medium heat, dry toast the couscous for 3 minutes, until golden brown. Remove to a plate.
- 2. Heat the oil in the pan. Add the onions and garlic, and sauté for 5 minutes, until soft. 3. Add the couscous back to the pan, along with all the remaining ingredients and stir to combine well. 4. Bring the mixture to a boil, reduce heat, cover, and simmer for 10-12 minutes, until the chicken is cooked through.
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4.6/5 (7)Total Time 2 hrs 5 minsCategory DinnerCalories 564 per serving
- In the bottom of a large cast iron casserole dish add the red onion wedges and drizzle with olive oil. Cut the lemon in half then place the chicken on top.
- Stir the courgette, carrot, red pepper and tomatoes through the chicken juices and onions. Place the chicken back on top and bake uncovered for another 30 to 45 minutes until the chicken is cooked through.
INSTANT POT COUSCOUS (VEGETABLE COUSCOUS) - THE DINNER BITE
From thedinnerbite.com
Ratings 6Category Side DishCuisine MediterraneanTotal Time 15 mins
- Add cumin, paprika, cardamom, coriander, paprika, turmeric, garlic granules and salt into bowl and set aside.
- Turn on the IP and select the sauté button, add vegetable oil. Once it gets hot, add chopped onions and chopped red bell peppers and sauté until soft. Add the frozen vegetables and chickpeas, stir to combine.
- Pour the stock into the vegetable mix and stir to combine. Sprinkle couscous into the stock then lastly, sprinkle the spices over the couscous.
- Lock the IP securely and turn the valve to sealing position. Select manual or high pressure and set the timer to ZERO minutes. Once the pressure cooker completes its cycle, carefully do a quick release. Open the lid and fluff the couscous with a fork.
ONE-POT CHICKEN AND COUSCOUS WITH FETA - NICKY'S KITCHEN ...
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4.6/5 (5)Calories 677 per servingCategory Dinner, Lunch
- Heat the oil in a large frying pan or cast iron pot. Season the chicken pieces with the salt and pepper, then place in the hot pan and brown the meat all over on a high heat (about 6-7 minutes).
- Turn the heat down to medium and add the onion to the pan with the chicken, cook for 3-4 minutes, stirring occasionally until the onion starts to soften.
- Add the garlic, cumin, paprika and celery salt and stir into the onions. Pour in the hot stock and bring to the boil, place a lid or some foil on the pan and simmer for 10 minutes.
- Take the lid off and take out the largest piece of chicken, make a cut into the fattest piece of the meat and check it's no longer pink inside. If it's still pink cook for a further 5 minutes and check again. Once cooked through, pour in half the lemon juice and add the chopped peppers to the pan. Pour the couscous into the stock - making sure it's all submerged and evenly distributed, then place the lid or foil back on and turn the heat down to very low. Cook for 5 minutes, then turn off the heat.
ONE-POT ISRAELI COUSCOUS WITH SHRIMP AND TOMATOES - TASTE ...
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Reviews 2Servings 4Cuisine MediterraneanCategory 30 Minutes or Less, Main Course
- Combine shrimp, garlic, black pepper, red pepper flakes, 3 tablespoons of the olive oil, 1 tablespoon of the lemon juice, and 1⁄2 teaspoon of the salt in a medium bowl; toss to coat. Let stand at room temperature until ready to use.
- Heat 1 tablespoon of the olive oil in a 10-inch skillet over medium-high. Add cherry tomatoes; cook, stirring occasionally, until bursting and charred, about 7 minutes. Sprinkle with 1⁄4 teaspoon of the salt. Transfer to a plate.
- Add couscous to skillet; cook over medium-high, stirring constantly, until toasted and fragrant, about 2 minutes. Add stock and remaining 1⁄2 teaspoon salt; bring to a boil. Cover and reduce heat to medium-low; simmer until tender and almost all liquid is absorbed, about 8-10 minutes.
- Uncover skillet, and top couscous with tomatoes and shrimp. Increase heat to medium; cover and cook until shrimp are just cooked through, 5 to 7 minutes. Remove from heat, and drizzle with remaining lemon juice. Garnish with parsley, basil, and crumbled feta. Serve with lemon wedges.
ONE-POT COUSCOUS WITH SHRIMP, ZUCCHINI AND CORN | LIVING LOU
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4.2/5 (5)Total Time 35 minsCategory Main CourseCalories 391 per serving
- Heat a large skillet over medium-high heat. Add olive oil and cook shrimp for 1-2 minutes per side until opaque and light pink. Remove to a plate and set aside.
- Reduce heat to medium-low, add tomatoes, garlic and red pepper flakes. Cook for 5 minutes, or until tomatoes start to break down and garlic is fragrant. Add zucchini and 1/4 tsp of salt, cook for 3-5 minutes. Add corn, continue cooking another minute.
- Reduce heat to low, pour in water, couscous and remaining salt. Cover and steam couscous for 3-5 minutes.
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Ratings 109Servings 4Cuisine AmericanCategory Entree
- In a small bowl, mix together garlic powder, paprika, salt and pepper. Sprinkle generously over chicken thighs.
- Heat 1 tablespoon olive oil in a cast iron skillet over medium high heat. Transfer seasoned chicken to the cast iron. Cook until the chicken is golden brown and releases easily from the skillet, about 3-4 minutes per side. Remove chicken from the skillet and set aside.
- To the same skillet, add remaining olive oil, garlic and couscous, and cook until the garlic is fragrant and the couscous is toasted, about 2-3 minutes. Add the chicken broth to deglaze the pan, and bring the mixture to a boil.
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