• Cooking Time:
  • Servings:
  • Preparation Time:


I love this dish when it is hot outside! It is very light so it won't sit heavy on your stomach during those hot summer *or SPRING, if you're in the south!* nights!


  • 2 tbls olive oil, seperated
  • 1.5 pounds peeled and deveined shrimp
  • 1 tsp mustard seeds
  • 2 leeks, cut into half moons
  • 2 carrots, shredded
  • 5 cloves thinly sliced garlic cloves
  • 1 cup couscous
  • 2 cups boiling water
  • 1 cup thawed frozen peas


  • Heat 1 tbls olive oil in a skillet, over medium heat.
  • Add shrimp *add coarse salt and fresh ground pepper to taste*.
  • Saute, tossing until cooked through, about 3 minutes.
  • Remove from pan.
  • Add 1 tbls olive oil and stir in the mustard seeds.
  • Cook until they pop, about 30-40 seconds.
  • Add leeks, carrots, and garlic.
  • Cook until leeks are tender.
  • Stir in 1 cup couscous, peas, and boiling water. Salt and pepper to taste.
  • Remove from heat, cover with lid, let sit 5 minutes.
  • Add shrimp and stir.

Categories: Main Dish  Shellfish 
© 2006-2016 BakeSpace, Inc. All Rights Reserved