One Pot Shrimp And Chicken Couscous Recipes

SHRIMP WITH COUSCOUS

Steps:

• 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.

MEDITERRANEAN COUSCOUS

Steps:

• In a large bowl, combine the tomatoes, olives, feta, capers and black pepper.
• Sprinkle the salt over the shrimp. Heat a large deep skillet over medium-high heat. When hot, add the oil, then the shrimp, and cook until opaque, 2 ½ minutes per side, stirring in the garlic for the last minute. Transfer to the bowl on top of the tomato mixture.
• Add the broth to the skillet, increase the heat to high, and bring to a boil. Add the couscous, stir, cover and reduce the heat to medium. Cook until all the liquid is absorbed, 10-12 minutes. Fluff with a fork and add to the bowl of the shrimp and tomato mixture.
• Add the lemon juice and toss well. Garnish with fresh parsley and serve immediately.

ONE-POT ISRAELI COUSCOUS SHRIMP-AND-VEGGIE BOWLS

Steps:

• Melt the butter in a 10- to 12-cup Dutch oven or large saucepan with a tight-fitting lid over medium-high heat. Add the onion, zucchini, 1/2 teaspoon salt and 1/4 teaspoon pepper. Sauté until the onion and zucchini soften and the zucchini is just beginning to turn golden brown in spots, about 5 minutes.
• Reduce the heat to medium and stir in the garlic and couscous. Cook, stirring, until the couscous is toasted, about 2 minutes. Stir in the wine and cook, stirring and scraping the bottom of the pan, until the wine evaporates, about 1 minute. Stir in the broth and 1 teaspoon salt. Bring to a boil.
• While the broth comes to a boil, sprinkle the shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper and toss. Lay the seasoned shrimp over the top of the couscous, cover the pot, and reduce the heat to low. Cook until the couscous absorbs most of the liquid and is tender and the shrimp is cooked through and bright pink, about 15 minutes.
• Remove the lid and increase the heat to medium. Simmer until any remaining liquid evaporates, about 1 minute. Remove from the heat.
• Whisk together the lemon zest and juice, orange juice, olive oil and 1/4 teaspoon each salt and pepper in a small bowl. Stir the vinaigrette into the couscous until combined. Stir in the tomatoes and herbs. Divide among 4 serving bowls and garnish with Parmesan.

ONE-POT SHRIMP AND CHICKEN COUSCOUS

Steps:

• Heat butter and olive oil in a large skillet over medium heat until butter is melted. Add broccoli, mushrooms, onion, garlic, Italian seasoning, and crushed red pepper; saute for 2 to 3 minutes. Add shrimp, chicken, and couscous; stir to coat.
• Add chicken broth and lemon juice and bring to a boil. Cover, reduce heat to low, and simmer until chicken and shrimp are cooked through and couscous has absorbed all the liquid and is tender yet firm to the bite, about 10 minutes.

ONE-PAN CHICKEN COUSCOUS

Steps:

• Heat the olive oil in a large frying pan and cook the onion for 1-2 mins just until softened. Add the chicken and fry for 7-10 mins until cooked through and the onions have turned golden. Grate over the ginger, stir through the harissa to coat everything and cook for 1 min more.
• Tip in the apricots, chickpeas and couscous, then pour over the stock and stir once. Cover with a lid or tightly cover the pan with foil and leave for about 5 mins until the couscous has soaked up all the stock and is soft. Fluff up the couscous with a fork and scatter over the coriander to serve. Serve with extra harissa, if you like.

ONE-PAN SHRIMP AND PEARL COUSCOUS WITH HARISSA

Steps:

• In a medium bowl, toss shrimp with 1/4 teaspoon salt, a few grinds of black pepper and 1 tablespoon harissa. Set aside.
• In a large, lidded skillet, heat olive oil and butter over medium. Add onion and 1/2 teaspoon salt, and cook, stirring, until translucent, 3 to 4 minutes.
• Add couscous, garlic, coriander and cumin. Cook 3 to 4 minutes, stirring occasionally, until couscous is toasted.
• Add wine and cook until evaporated, 1 to 2 minutes, scraping the bottom of the pan. Add 2 to 3 tablespoons of harissa and 2 1/2 cups water, and bring to a boil. Reduce heat to a simmer, cover and cook for 10 minutes, until couscous is al dente. (There will still be plenty of liquid.)
• Nestle the shrimp into the couscous, pushing them under the surface a bit. Add the tomatoes and increase the heat until simmering again. Reduce heat to medium-low, cover, and cook 3 to 4 minutes, rearranging shrimp using tongs once, until they are pink and cooked through. Adjust seasoning, if needed, adding more harissa, salt and pepper if desired. Garnish with parsley and serve in shallow bowls.

SQUASH, CHICKEN & COUSCOUS ONE-POT

Steps:

• Heat a large non-stick casserole dish or pan on the hob. Add the harissa, spices and onions, stir and cook gently for 10 mins until soft. Add chicken and brown for 5-10 mins. Add squash, stirring to combine, and a splash of water if it starts to stick. Cook for 5 mins more.
• Tip canned tomatoes into the pan with ½ can of water, cover and simmer for 20-30 mins. Add the lemon zest and juice, cherry tomatoes, couscous and seasoning. Cover and turn off the heat. Leave on the hob for 10 mins, then stir through the coriander and serve.

CHICKEN & COUSCOUS ONE-POT

Steps:

• Toss the chicken thighs in half the spices and a pinch of salt until completely coated. Heat 1 tbsp oil in a large sauté pan with a lid. Fry chicken, skin-side down, for 10 mins until golden brown, turn over, then cook for 2 mins before removing from the pan. Pour the rest of the oil into the pan, then fry the onions and garlic for 8 mins until golden. Stir in the rest of the spices, then cook for 1 min longer. Pour over the chicken stock and scatter in the olives. Bring everything to the boil, turn down the heat, then sit the chicken, skinside up, in the stock.
• Cover the pan with a lid, then simmer gently for 35-40 mins until the chicken is tender. Put the kettle on, then lift the chicken onto a plate and keep warm. Take the pan off the heat. Stir the lemon juice and couscous into the saucy onions in the pan and top up with enough boiling water just to cover the couscous if you need to. Place the lid back on the pan, then leave to stand for 5 mins until the couscous is cooked through. Fluff through half the parsley and the lemon zest, then sit the chicken on top. Scatter with the rest of the parsley and zest before serving.