Here’s something you’ll never hear — “That recipe was way too quick!”
It’s on the list with “I’m really enjoying my time sitting in this rush hour traffic!” and “I can’t wait to go to the dentist tomorrow!”
But if I were ever going to say that one of my recipes is super quick, it’s this one.
Both of the main ingredients in this dish (shrimp & couscous) cook in minutes making for a fast dinner.
When I say the shrimp is “spiced”, I don’t mean spicy hot.
I just mean they are seasoned with some distinct (and seriously delicious) spices – a combo of paprika & cumin. One of my favorite combinations.
The paprika gives a peppery, chile taste and the cumin brings a spicy warmth to the flavor. The couscous salad is a perfect complement with fresh cucumber and tomatoes.
If you make this recipe, take a photo and share it on Instagram. Use #thesimplefoodie, I’d love to see it!
The recipe below is for 2 servings but if you would like to serve 4, just double the recipe for the shrimp & seasoning. The couscous salad makes enough for a light dinner for 4.
Spiced Shrimp & Couscous Salad
- 1/2 lb shrimp, peeled & deveined
- 1 t. paprika
- 2 t. ground cumin
- pinch of salt and pepper
For the couscous:
- 1 c. couscous
- ¾ t. salt
- ¾ t. garlic powder
- 1 c. water
- 1 Roma tomato, diced
- 1 c. diced cucumber
- handful of parsley, roughly chopped
- olive oil
First prepare the couscous, bring the 1 c. water, ¾ t. salt, ¾ t. garlic powder, and a drizzle of olive oil to boil in a small saucepan. Once it boils, turn off the heat, add the couscous and cover with a lid. Let set for 5 minutes, then fluff with a fork and add to the tomato, cucumber, and parsley. To prepare the shrimp, heat a skillet with a little olive oil over medium heat. Season the shrimp with the paprika, cumin, salt, and pepper. Add the shrimp to the pan and cook for 2-3 minutes on each side. Serve with the couscous salad.
Adapted from Real Simple