One Pot Couscous with Shrimp and Peas Recipe
I’m such a big fan of these one pot meals. I mean, I even wrote a book about them! One of the best things about a meal like this? It’s a great opportunity to load up all the nutrition you want to feed your family in each bite, and most importantly, with just one pot to clean. I usually like to have my one pot meals made with simple ingredients that are likely to be hanging out in everyone’s kitchen. Today I decided to use up some of those odd and ends in your pantry that could use some love like couscous, raisins, and pistachios.
What is couscous?
If you’ve never had couscous before or cooked with couscous, it is in fact little pasta pearls and not a whole grain, as many people think. These little guys look along the same lines as barley or quinoa, and they can be used interchangeably with grains, but they are, in fact, pasta. Couscous is very versatile, you can make hot dishes like this recipe I have for you today, or cold dishes. It’s incredible used in all sorts of salads!
Ingredients
Shrimp – If you get frozen shrimp, make sure to let them thaw fully before starting. Olive oil – Safflower, sunflower, vegetable, or avocado oil will work too. Onion – White or yellow onion work best with their more mild flavor. Garlic – Use as much or as little as you like. Bell pepper – Mine is made with a yellow bell pepper but any color will work. Raisins – These are a game changer! They absorb all these amazing flavors. Golden raisins will work best. Couscous – I found some great tri-colored pearl couscous. You can use any type that your local grocery store carries. Chicken broth – Vegetable broth will work too. I like to use low-sodium to have full control over the salt. Peas – I used frozen peas, but fresh or canned are great as well. Spices – I used cumin and smoked paprika. Salt and pepper – Season to taste. Pistachios – I loves having a bit of crunch in this recipe. Almonds would also be delicious. Parsley – I love some parsley as a fresh garnish for my dinners. It’s completely optional!
Other ingredients you can add
The flavors in this recipe are bold, delicious, and also so versatile. You can dress this couscous up or down! It’s a great recipe to add to your weekly rotation when you need to use up some ingredients in your fridge or pantry. Here are a few ideas to give you some inspiration:
Other dried fruits such as apricot, craisins, mango. Chicken, ground or cubed Corn Broccoli or cauliflower Carrots Tomatoes Zucchini Mushrooms Chickpeas, black peans, kidney beans, white beans, etc. Fresh lemon wedges
How to make couscous with shrimp and peas
Leftovers
Store your leftovers in an airtight container in the fridge up to 3 days. Couscous will reheat really well in the microwave! If you need an alternative heating method, you can reheat this dish on the stovetop in a skillet over medium-heat. Add a splash of broth to help everything reheat without drying up. Cover the skillet with a lid and keep a close eye on it as it reheats.
Freezing
This is a great freezer meal to give yourself a break during the week. Let the couscous cool down fully to room temperature before transferring to an airtight container and storing in the freezer. It’s important to take the couscous out of the freezer and transfer it to the fridge the night before you plan on serving it. This will make the reheating process so much easier for you. Reheat using the methods detailed above.
Looking for more easy one-pot meals? Try these:
Couscous Pilaf with Sautéed Mushrooms Cajun Shrimp Tomato Alfredo Pasta Crispy Cajun Shrimp Fettuccine Tomato Shrimp Pasta Moroccan Chicken Couscous Italian Shrimp Bake with Pasta Mediterranean Couscous Salad Paella Recipe Best Gumbo Recipe
