Skillet Shrimp With Couscous Recipe

Ingredients

2 tablespoons olive oil

1 1/2 pounds medium shrimp, shelled and deveined

Coarse salt and ground pepper, for seasoning

1 teaspoon mustard seeds

2 leeks, sliced into 1/2-inch half-moons

2 carrots, shredded

5 cloves garlic, thinly sliced

1 cup couscous

1 cup frozen peas, thawed

Preparation

In a 12-inch skillet, heat 1 tablespoon olive oil over medium heat. Toss shrimp with salt and pepper. Saute, tossing, until just cooked through, about 3 minutes. Remove.

Add remaining tablespoon olive oil to pan; stir in mustard seeds. Cook until seeds begin to pop, about 30 seconds. Add leeks, carrots, and garlic. Cook, stirring often, until leeks are tender, about 5 minutes.



Stir in couscous, peas, and 2 cups boiling water; season with salt and pepper. Remove from heat. Cover; let stand 5 minutes. Add shrimp; stir gently.