Shrimp And Vegetable Couscous
Serves: 6
Citlalli Gibson
1 January 1970
Based on User reviews:
52
Spice
45
Sweetness
54
Sourness
40
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2.333333 cups
Water (cold)2 tsps
Olive Oil (or as needed)1
Salt1 cup
Tomato (diced)2 cups
Couscous1 pinch
Cayenne (to taste)Directions:
1
Melt butter in a saucepan over medium-high heat
2
Saute shrimp shells in melted butter until pink and fragrant, 3 to 4 minutes
3
Add water; bring to a simmer, reduce heat to low, and simmer until flavors combine, about 20 minutes
4
Heat 1/3 cup olive oil in a large skillet over medium-high heat
5
Saute zucchini and eggplant with a pinch of salt and pepper in hot oil until soft, 6 to 7 minutes
6
Clear a space in the center of the skillet
7
Add tomato; saute in the center of the skillet until slightly caramelized, 3 to 4 minutes
8
Add garlic to the skillet; cook and stir all vegetables together until garlic is fragrant, about 1 minute
9
Heat 2 teaspoons oil in a skillet over medium-high heat
10
Saute shrimp in hot oil until shrimp are pink, about 1 minute per side
11
Combine vegetable mixture, shrimp, couscous, tarragon, and dill together in a bowl
12
Season with salt, black pepper, and cayenne pepper
13
Scrape down the sides of the bowl and pat mixture into a flat shape
14
Pour hot shrimp stock through a strainer into couscous mixture, discarding strained shells
15
Cover the bowl with aluminum foil and let sit until couscous is tender and fluffy, about 5 minutes
16
Toss