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One-Pot Israeli Couscous with Shrimp and Tomatoes

Course 30 minutes or less, Main Course
Cuisine Mediterranean
Keyword Israeli Couscous, One-Pot Israeli Couscous with Shrimp and Tomatoes, Shrimp Po'Boy
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Yvonne Langen

Ingredients

  • 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
  • teaspoons kosher salt divided
  • cups cherry tomatoes
  • 1 cup uncooked Israeli couscous
  • cups chicken stock
  • ¼ cup fresh flat-leaf parsley leaves
  • ¼ cup torn fresh basil leaves
  • ¼ cup feta crumbled

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.