Spicy Couscous with Shrimp and Chorizo
This is a less than 30 minute easy couscous recipe that is perfect for a busy weeknight! To make it even better, this dish can be cooked in just one pot! With Spanish and Moroccan flavors, you can't go wrong!
Equipment
- Skillet
- Stovetop
Ingredients
- 2 Spicy Chorizo Sausages
- Olive Oil
- Water
- 1 Small Yellow Onion Thinly Sliced
- 2 Jalapeño Peppers Chopped
- 3 Cloves Garlic Finely Chopped
- 1 ¼ Tsp Tumeric
- 1 ¼ Tsp Paprika
- 1 ¼ Tsp Ground Cumin
- Salt
- 1 ½ lb Shrimp Peeled, and Deveined
- 1 ¼ C Couscous
- 1 C Parsley Chopped
Instructions
- Heat 1 tablespoon olive oil in a heavy pot. Turn the heat to medium and add the chorizo sausages. Cook for 7-10 minutes, turning regularly, until the sausages are browned on all sides. Add 1 cup of water and cook for 3 more minutes or until the sausages are fully cooked. Discard the water and remove sausages to a cutting board. When cool enough to touch, slice the sausages into ½-inch pieces. Set aside.
- Return the pot to the stove and add 1 tablespoon olive oil. Heat on medium-high. Turn the heat to medium, add the onions, jalapeño peppers, and garlic, cook briefly until onions are translucent. Now add the spices and stir briefly, then add the shrimp. Raise the heat to medium-high and cook the shrimp for 4 minutes or until they are firm and pink. Do not overcook the shrimp.
- Meanwhile, boil 2 ½ cups of water.
- Return the chorizo to the cooking pot and add the couscous, a little olive oil, a dash of salt, and the boiling water. Turn the heat off immediately and cover. Let sit for 5 minutes. Uncover and stir in parsley.
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