Skillet Cooked Shrimp With Couscous

April 19, 4:59 PMHartford Cooking ExaminerDonna Breault

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What You Need:
2 tablespoons of olive oil
1 & 1/2 pounds of medium shrimp, shelled and de-veined
Salt to taste
Ground black pepper to taste
1 teaspoon of mustard seeds
2 leeks, sliced into 1/2-inch half-moons
2 carrots, shredded
5 cloves of garlic, thinly sliced
1 cup of couscous
1 cup of frozen peas, thawed

What to Do:
STEP 1) In a 12-inch skillet, heat 1 tablespoon of olive oil over medium heat. Toss the shrimp with some salt and pepper. Sauté, tossing until just cooked through, about 3 minutes. Remove from the heat.

 
STEP 2) Add the remaining tablespoon of olive oil to the pan; stir in the mustard seeds. Cook until seeds begin to pop, about 30 seconds. Add leeks, carrots, and garlic. Cook while stirring often until the leeks are tender, about 5 minutes.

 
STEP 3) Stir in the couscous, peas, and 2 cups of boiling water; season with some salt and pepper. Remove from the heat. Cover; let stand 5 minutes. Add shrimp; stir gently. Serve immediately.

 
STEP 4) Enjoy!