This is one of the easiest and quickest meals I’ve ever shared. All you need is a single frying pan and 30 minutes. Full of great Mediterranean flavours and clean-up is a cinch because, again, JUST ONE pot.
If you’ve been following closely, you know I HATE doing dishes – so coming up with this one-pot recipe brings me no shortage of joy.
I haven’t been finding a lot of time to cook for myself lately. I have been so focused on creating content for virtual happy hour on Instagram, working on my book proposal, and trying to get outside with friends while we still can, that I’ve let preparing a proper meal fall by the wayside.
Part of the challenge is keeping it simple. I often opt for complex and time-consuming recipes that challenge me or introduce me to new cuisines.
The problem with that approach is that if I’m time-strapped or low on energy at the end of the day I end up opting for the easy way out and ordering something off Uber Eats.
This meal is a great alternative to Uber Eats – costs less and is done in less time than it takes to get delivery.
If you can’t get your hands on Israeli couscous you could swap it out for orzo.
I hope you give this recipe a try and stop back in to give it a rating and comment!
One-Pot Israeli Couscous with Shrimp and Tomatoes
- 1¼ lb medium peeled deveined raw shrimp
- 3 cloves garlic finely grated
- ¼ tsp black pepper
- ½ tsp crushed red pepper flakes
- 2 tbsp extra-virgin olive oil divided
- 3 tbsp fresh lemon juice plus 1 lemon, cut into wedges, divided
- 1¼ teaspoons kosher salt divided
- 1½ cups cherry tomatoes
- 1 cup uncooked Israeli couscous
- 1½ cups chicken stock
- ¼ cup fresh flat-leaf parsley leaves
- ¼ cup torn fresh basil leaves
- ¼ cup feta crumbled
Combine shrimp, garlic, black pepper, red pepper flakes, 3 tablespoons of the olive oil, 1 tablespoon of the lemon juice, and 1⁄2 teaspoon of the salt in a medium bowl; toss to coat. Let stand at room temperature until ready to use.
Heat 1 tablespoon of the olive oil in a 10-inch skillet over medium-high. Add cherry tomatoes; cook, stirring occasionally, until bursting and charred, about 7 minutes. Sprinkle with 1⁄4 teaspoon of the salt. Transfer to a plate.
Add couscous to skillet; cook over medium-high, stirring constantly, until toasted and fragrant, about 2 minutes. Add stock and remaining 1⁄2 teaspoon salt; bring to a boil. Cover and reduce heat to medium-low; simmer until tender and almost all liquid is absorbed, about 8-10 minutes.
Uncover skillet, and top couscous with tomatoes and shrimp. Increase heat to medium; cover and cook until shrimp are just cooked through, 5 to 7 minutes. Remove from heat, and drizzle with remaining lemon juice. Garnish with parsley, basil, and crumbled feta. Serve with lemon wedges.