Couscous with Peas and Shrimp Recipe
This delightful dish combines the rich flavors of couscous, tender shrimp, and sweet peas, perfectly seasoned with aromatic herbs and a hint of lemon. It is an elegant yet simple recipe that is ideal for a family dinner or when entertaining guests. The dish is full of textures, from the fluffy couscous to the juicy shrimp, and is wonderfully fresh, thanks to the lemon zest and fragrant herbs. It can be enjoyed warm or cold, making it a versatile choice for any occasion.
Servings: 4
Category: Main Course
Ingredients
| Ingredient | Quantity |
|---|---|
| Couscous | 250g |
| Water | 270ml |
| Extra virgin olive oil | 8 tablespoons |
| Lemon zest | 1 lemon |
| Salt | To taste |
| Black pepper | To taste |
| Butter | 30g |
| Shrimp (peeled and deveined) | 300g |
| Peas | 300g |
| Roma tomatoes | 1 |
| White onion | ½ onion |
| Lemon zest | ½ lemon |
| Thyme | 1 sprig |
| Marjoram | 1 sprig |
Instructions
-
Prepare the Couscous:
Start by placing 270 ml of water in a medium saucepan. Bring it to a gentle boil. Once the water starts to heat up, add a pinch of salt, 2 tablespoons of extra virgin olive oil, and the zest of one lemon. Stir to combine. Once the water is boiling, slowly add the couscous while stirring to prevent clumps. Turn off the heat immediately after adding the couscous, cover the pan with a lid, and allow it to rest for about 2 minutes, so the couscous can absorb the water. After the resting period, add the butter and gently fluff the couscous with a fork to separate the grains. Set the couscous aside to stay warm. -
Cook the Shrimp:
Peel and devein the shrimp, removing their tails. Season the shrimp with salt and pepper to taste. In a large pan, heat 3 tablespoons of extra virgin olive oil over medium heat. Add the shrimp to the pan, cooking them for about 5 minutes or until golden and cooked through, turning them to ensure they are evenly cooked on both sides. Once done, transfer the shrimp to a plate lined with paper towels to absorb any excess oil. -
Prepare the Tomato Sauce:
Cut the Roma tomato into quarters, and remove the seeds and pulp. Place the tomato flesh in a blender or food processor, along with a pinch of salt, pepper, 1 tablespoon of olive oil, and the zest of half a lemon. Blend until smooth. Pour this tomato mixture into a small pan and cook over low heat for about 5 minutes, stirring occasionally. This will create a rich, flavorful tomato sauce. -
Cook the Peas:
Add the peas to the pan with the tomato mixture and continue to cook on low heat, stirring occasionally. While the peas cook, finely chop the thyme and marjoram. Add a portion of the chopped herbs to the peas, allowing the flavors to meld together. -
Combine the Couscous, Shrimp, and Peas:
Once the couscous has absorbed all the water and the peas are cooked, remove the lemon zest from the couscous and fluff it gently with a fork. Then, add the couscous to the pan with the peas, mixing everything together gently. If necessary, add a little more olive oil to bring everything together and add richness. Finally, stir in the cooked shrimp, mixing everything until evenly distributed. -
Serve and Enjoy:
Once the couscous, peas, and shrimp are well combined, remove the pan from the heat. Serve the dish in individual tajine-style dishes or simply on a large serving platter. You can enjoy this dish hot or cold, depending on your preference. Garnish with additional fresh herbs if desired, and serve immediately.
This Couscous with Peas and Shrimp is a truly versatile and flavorful dish, perfect for any season. The refreshing lemon zest and fragrant herbs elevate the taste of the shrimp and couscous, creating a harmonious dish that will please anyone at your table. Whether you serve it warm on a cozy evening or chilled at a summer gathering, it is sure to become a family favorite.
