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