Easy Skillet Shrimp and Couscous

The name says it all!  Not only was this a super simple meal, but it is packed with flavor and a real crowd pleaser.  My husband loved it!  So if your family loves couscous, then give it a try!  Make it your own my changing up the veggies, but I highly recommend keeping the leeks - they give such a great onion-garlicky flavor to the dish.

Happy Cooking!
Sarah

Easy Skillet Shrimp and Couscous
recipe from http://www.marthastewart.com/313967/shrimp-with-couscous?czone=food%2Fdinner-tonight-center%2Fdinner-tonight-main-courses&gallery=274502&slide=256410&center=276948

2 T olive oil 
1 1/2 lbs medium shrimp, shelled and deveined (I bought mine frozen and defrosted them according to the package directions)
salt and pepper to taste
1 tsp mustard seeds
2 leeks, sliced into 1/2 inch half-moons
2 carrots, shredded
4-5 cloves of garlic, sliced
1 cup of couscous (I used whole wheat couscous)
2 cups of boiling water
1 cup of frozen peas 

Preheat a large frying pan over medium-high heat.  Add 1 T of olive oil and the shrimp. Season with salt and pepper to taste and cook until just cooked, about 3- 5minutes.  You will need to keep an eye on them and move them around in the pan as to not overcook.

Remove the shrimp from the pan and set aside. 

Now time for the veggies.  Add remaining tablespoon olive oil to pan; stir in mustard seeds. Cook until seeds begin to pop, about 30 seconds. Add the leeks, carrots and garlic, and cook, stirring often, until leeks are tender, about 5 minutes. 

 

Stir in couscous, peas, and 2 cups boiling water (I boiled mine in the microwave).  Season with salt and pepper to taste. Remove from heat, cover, and let stand for 5 minutes.

Add the shrimp back to the pan.

Stir to combine and serve immediately!  Delicious!!!

I served this dish with lots and lots of vegetables - sauteed greens and roasted butternut squash with brussel sprouts.  So easy and yummy!  Enjoy!!!