Did you know that couscous is actually a form of pasta and not a grain?!! HHMM. The more you know!! This recipe is such a refreshing meal to have for dinner. The vegetables in there gave it a fresh and spring-like taste; the shrimps kept it light and not heavy like some meat would. I had my couscous plate with a side of sautéed kale.
You should try this meal beCOUSCOUS I said so!!!
Ingredients:
3 cups of couscous
1 lb of shrimp
1 tsp of turmeric
oil to sauté
1/2 tsp of black pepper
1/2 tsp of chili powder
one bay leaf
salt to taste
1 tsp of smoked paprika
1 bell pepper
1 onion
1 zucchini
4 green onions
4-6 cloves of garlic
1 tbsp of fresh ginger
Let’s get started!!!
The first thing to do is to clean the shrimp. Take out the shells and veins, and give them a thorough wash. When cleaning them out, make sure to keep the veins and the shells separate because the shells will be used in the stock. Peel the garlic. Next get the stock ready. In a pot, add the shrimp shells, garlic skins, one bay leaf, one chopped green onion and add water. Let it simmer for about 20-30 minutes. I chose not to add salt in this stock, because I want to add it later in the preparation of the couscous.
While the stock is simmering, prepare the vegetables. Dice the zucchini, onion, bell pepper, and slice the green onions. Grate the ginger and minced the garlic if you’re not using a garlic crusher like me. Once the vegetables are done, it’s time to start cooking them. In a large pan, add some oil, about two tablespoons, and let it warm up. Add the shrimps to the pan and let them cook until they turn pink, on medium heat. Add in the diced onion and let them sautee for about three minutes. After that, add in the dice bell pepper and let it go for another three minutes. Add the zucchini to cook for three more minutes. Add in the spices (salt, black pepper, chili powder, turmeric, garlic and ginger), and let them mingle for one minute before turning off the heat. The sliced green onions can be added now; but I chose to add mine in the couscous.
When the shrimp stock is over, pour in three cups of hot stock in the couscous, one tablespoon of oil, half teaspoon of salt. Mix them in, then cover the couscous with aluminium foil for ten minutes. Once the time has passed, add in the vegetables and sliced green onions to the couscous and mix them in well.
Serve warm
Enjoy your food
Thank you for watching