Spicy Shrimp Couscous with Spanish Chorizo
By Suzy Karadsheh
Category
Entree
Cuisine
Mediterranean
Servings
6
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 Minutes
Easy, 20-minute spicy couscous recipe with shrimp and Spanish chorizo! This one-pot meal is a bit of a Moroccan-Spanish fusion. Quick-cooked couscous is combined with shrimp, Spanish Chorizo, and a few warm spices. Be sure to watch the video above to see how I make it.
Ingredients
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2 1/2 cups water
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Extra virgin olive oil
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6 ounces Spanish chorizo, sliced into thin rounds (see note)
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1 small yellow onion, thinly sliced
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3 garlic cloves, finely chopped
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2 jalapeños, chopped
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1 1/4 teaspoon ground turmeric
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1 1/4 teaspoon paprika
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1 1/4 teaspoon ground cumin
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Kosher salt
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1 1/2 pounds large shrimp or prawns, peeled, deveined, and well-rinsed
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1 1/4 cup couscous (fine to medium)
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1 cup chopped fresh parsley leaves
Directions
Get ready. In a small pot over medium heat, bring the water to a boil.
Crisp the chorizo. Heat a drizzle of olive oil in a large pot with a lid over medium-high. Add the chorizo and cook, stirring occasionally, just until crisp and brown, 2 to 3 minutes. Use a slotted spoon to transfer to paper towels to drain.
Sauté the onions. Turn the heat to medium. Add the onion, garlic and jalapeno and stir briefly until the onions are translucent, about 4 minutes.
Cook the shrimp. Add the turmeric, paprika, and cumin and stir to coat. Add the shrimp and raise the heat to medium-high. Cook the shrimp just until it is firm and pink, 3 to 4 minutes. Do not overcook the shrimp.
Cook the couscous. Return the chorizo to the pot. Stir in the couscous, a drizzle of olive oil, dash of salt, and the boiling water. Immediately turn off the heat and cover. Let sit until the couscous has absorbed all of the liquid, 5 to 10 minutes.
Serve. Uncover and stir in the fresh parsley. Transfer to serving bowls and enjoy!
Recipe Note
- Make sure to use a dry-cured Spanish chorizo, sometimes labeled “hard” chorizo. If you’re working with fresh chorizo, be sure to cook it through (160°F) in step two.
- Storage: Store leftovers covered in the fridge for up to 3 days. I prefer to enjoy leftovers at room temperature, though you can reheat gently if you’d like.
Nutrition
Calories 332, Fat 7.7 grams, Monounsaturated Fat 200 milligrams, Sodium 151.6 milligrams, Sugar 1.1 grams, Calcium 111.1 milligrams, Carbs 31.7 grams, Saturated Fat 2.7 grams, Trans Fat 0.01 grams, Potassium 486.4 milligrams, Vitamin A 0.03 milligrams, Iron 2.8 milligrams, Protein 32.7 grams, Polyunsaturated Fat 300 milligrams, Cholesterol 200.3 milligrams, Fiber 2.9 grams, Vitamin C 20.8 milligrams