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.
Pairs Well With
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!