Chipotle shrimp with couscous
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- Prep Time10 mins
- Total Time25 mins
- Makes4 Servings
Roberto Caruso
Ingredients
1 1/2 cups dry couscous
1/4 tsp salt
1 tsp olive oil
340-g pkg frozen raw shrimp, thawed and peeled
1 cup chopped roasted red peppers
1 tbsp Chipotle Tabasco sauce
1/2 cup chopped basil
Instructions
Boil 1 1/2 cups water in a kettle. Heat a medium non-stick frying pan over medium-high. Add couscous and toast, stirring frequently, until golden, about 5 min. Transfer to a medium bowl. Pour boiling water over couscous. Add salt and stir. Cover with plastic wrap and let sit 5 min.
Return pan to medium-high. Add oil, then shrimp. Cook until shrimp turns pink, 3 to 4 min. Add red peppers and hot sauce. Stir until peppers are heated through, about 2 min.
Fluff couscous with a fork. Scoop into bowls. Top couscous with shrimp and sprinkle with basil.
Nutrition (per serving)
Calories 355, Protein 26g, Carbohydrates 54g, Fat 3g, Fibre 3g, Sodium 544mg.
Wine Pairings
You don't need a special occasion to reach for a lighthearted bottle of bubbly. Chipotle Shrimp with Couscous is cooled by the buoyant citrus of this bargain Aussie bubbly. And a frosty glass of sparkling dispels any mid-winter blues. Jacob's Creek Sparkling Chardonnay Pinot Noir, Australia, $15.
Feel like a kick of spice tonight? Tabasco-infused shrimp lines toasted couscous to perfection. Simple and easy, you'll have dinner for four in minutes.
Reader Tested:
"I love how quick and easy this is. It uses just a few ingredients that I already have on hand. Toasting the couscous makes such a difference; it's definitely worth the extra time." Winnie Yee, Coquitlam, B.c.