Shrimp and Sweet Pepper Couscous

• Seafood

  • 12 oz Tail-on shrimps, raw

• Produce

  • 2 cloves Garlic
  • 1 Onion
  • 1/4 cup Parsley
  • 8 oz Sweet peppers, mini

• Canned Goods

  • 2 cups Chicken broth

• Pasta & Grains

  • 10 oz Couscous

• Baking & Spices

  • 2 tsp Garam masala
  • 1/4 tsp Pepper, ground
  • 1 1/4 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 tsp Cumin, whole

Found on rotinrice.com

Description

Ingredients

• 12 oz (340g) raw peeled and deveined tail-on shrimps
• ¼ tsp ground pepper
• 1¼ tsp salt
• 2 tbsp extra virgin olive oil
• 1 onion, diced
• 2 tsp garam masala
• 1 tsp whole cumin
• 8 oz (225g) mini sweet peppers, cut into rings
• 2 cloves garlic, minced
• 2 cups (480ml) chicken broth
• 10 oz (284g) couscous
• ¼ cup chopped parsley for garnishing

Directions

• Combine shrimps with ground pepper and ¼ teaspoon salt.
• Heat a large cast iron skillet on the stove. Add extra virgin olive oil. Then add shrimps and cook for 2 minutes.
• Remove shrimps 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 shrimps 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.