Couscous with peas and shrimp

Name: Couscous with peas and shrimp
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: Couscous precooked 1.4 cups; Water 1.1 cups; Extra virgin olive oil 2 spoonfuls; Lemon peel 1; Fine salt to taste; Black pepper to taste; Butter 2 tbsp; Shrimps 10.5 oz; Peas 1 ¾ cup; Extra virgin olive oil 6 spoonfuls; Cluster tomatoes 1; White onions ½; Lemon peel ½; Thyme 1 sprig; Marjoram 1 sprig

it fr es br de

382

Calories per serving

Energy Kcal 382
Carbohydrates g 38.9
of which sugars g 8.7
Protein g 13.7
Fats g 19.1
of which saturated fat g 5.58
Fiber g 6.8
Cholesterol mg 56
Sodium mg 442

Difficulty: Easy
Prep time: 15 min
Cook time: 35 min
Serving: 4
Cost: Low

PRESENTATION

Couscous con piselli e gamberi is a really, really fantastic dish when you’re craving something special, but still want it super easy to make. Hailing from North Africa, couscous has made its way across the Mediterranean. It’s known for those tender, fine grains that soak up all sorts of good flavors. This ricetta couscous gamberi e piselli mixes sweet peas simmered in a light tomato sauce with juicy shrimp tossed in the pan for just a few minutes. And the shrimp? You get that fresh seafood hit. Plus, the fluffy couscous texture makes every bite so satisfying. Really. Some folks serve this in individual tajines—super cool—but it's just as great cold for a buffet or a laid-back lunch outside when the weather’s nice.

Throughout the Mediterranean, you'll find all sorts of twists on couscous. Seriously, this couscous con piselli e gamberi is one of those recipes that shows how flexible it is. Some people swap out shrimp for eggplant meatballs in the summer, while others love tossing in crispy zucchini with the shrimp. Keeps it light and fresh. For sure. With this couscous gamberi e piselli facile, you’re looking at a meal that comes together fast, tastes awesome, and really works for busy days. The light tomato sauce? It isn’t heavy at all. So everything stays bright and a bit tangy without feeling too rich. If you like simple food with just a few tasty ingredients, this couscous con gamberi e piselli veloce definitely fits the bill.

It’s easy to see why people keep coming back to couscous for parties, family dinners, or even just quick weeknight meals. You can make it your own. Switch up the veggies or keep it classic with just the peas and shrimp—either way, you end up with something that’s golden, colorful, and packed with flavor. Whether served as a warm comforting dish or a chilled treat, couscous with peas and shrimp is really versatile and delicious.

INGREDIENTS

382

Calories per serving

for the couscous: Couscous 1.4 cups (250 g) - precooked; Water 1.1 cups (270 ml); Extra virgin olive oil 2 spoonfuls; Lemon peel 1; Fine salt to taste; Black pepper to taste; Butter 2 tbsp (30 g)

For the dressing: Shrimps 10.5 oz (300 g); Peas 1 ¾ cup (300 g); Extra virgin olive oil 6 spoonfuls; Cluster tomatoes 1; White onions ½; Lemon peel ½; Thyme 1 sprig; Marjoram 1 sprig

Preparation

How to prepare Couscous with peas and shrimp

To prepare couscous with peas and shrimp, start by taking the couscous; in a pot, pour 1 cup of water, heat it, and add a good pinch of salt, two tablespoons of extra virgin olive oil, and the zest of one lemon. When the water starts to boil, add the couscous gradually 1, stir, then turn off the heat. Add the butter, level the couscous well with a spoon, and let it rest for 2 minutes so that the semolina absorbs the water. Shell the shrimp 2, removing the tails as well; season with salt and pepper 3

and roast them in a pan where you have heated 3 tablespoons of olive oil, over medium heat for 5 minutes, browning them on both sides 4. Move the shrimp, once cooked, onto kitchen paper to absorb the excess oil 5. Cut the tomato into quarters and, with the help of a knife, scoop out the pulp and seeds 6

which you will blend together with a pinch of salt, one of pepper, a tablespoon of oil, and the zest of half a lemon 7; instead, cut the tomato slices into small cubes and set aside. Chop the thyme and marjoram and set them aside; finely chop the onion and sauté it in a pan with 2 tablespoons of olive oil 8; as soon as it starts sizzling, add the blended tomato juice 9

and continue to cook over low heat for 5 minutes. Add the peas 10, lightly salt and pepper 12. Add some of the chopped herbs to the peas 11 and cook for about 10 minutes until the peas are tender 12, adding a little water if they dry out too much.

Meanwhile, remove the lemon zest from the couscous 13 and add the remaining chopped herbs and tomato cubes 14, mix and add everything to the peas, directly in the pan over low heat. Mix well, if necessary add a drizzle of extra virgin olive oil and finally add the shrimp 15. Turn off the heat, mix the couscous, and serve in small single-serving tagines, hot or cold as preferred.

Storage

Couscous with shrimp and peas can also be prepared the day before and stored in the fridge, covered with plastic wrap, until ready to serve. If you prefer it hot, just reheat it in a pan or microwave for a few minutes.

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