Ingredients

The following ingredients have 4 Servings
  • 12 oz shrimp ((peeled and deveined leaving tails on) (340g))
  • ¼ tsp ground pepper
  • 1¼ tsp salt
  • 2 tbsp extra virgin olive oil
  • 1 onion ((diced))
  • 2 tsp garam masala
  • 1 tsp cumin seeds
  • 8 oz mini sweet peppers ((cut into rings) (225g))
  • 2 cloves garlic ((minced))
  • 2 cups chicken broth ((480ml))
  • 10 oz couscous ((284g))
  • ¼ cup parsley (for garnishing, chopped)

Instruction

  • Combine shrimp with ground pepper and ¼ teaspoon salt.
  • Heat a large cast iron skillet on the stove. Add extra virgin olive oil. Then add shrimp and cook for 2 minutes.
  • Remove shrimp with tongs, leaving the oil in the skillet. Set aside.
  • Add diced onion to the skillet. Saute for 1 minute or until soften. Stir in garam masala and cumin. Add minced garlic and sweet peppers. Continue to cook for another minute.
  • Pour in chicken broth. When broth comes to a boil, add remaining 1 teaspoon salt. Then pour couscous into the skillet. Stir to get all ingredients mixed. Turn off the stove.
  • Place cooked shrimp on the top of couscous. Cover with a lid and let stand for 5 minutes.
  • Fluff couscous lightly with a fork. Garnish with chopped parsley and serve immediately.