COOK SOMETHING GREAT

Garlic Shrimp & Tomato Couscous

A fast seafood skillet with juicy tomatoes and a simple couscous base.

Cooked fish with vegetables — Photo: Caroline Attwood / Unsplash

Illustrative food photography; presentation may differ from the recipe.

A fast seafood skillet with juicy tomatoes and a simple couscous base.

Original recipe, not kitchen-tested. Timing is a guide; check doneness and food safety. Photos are illustrative. Check ingredient labels for allergens.

Ingredients

250 g peeled shrimp

120 g dry couscous

150 ml water

200 g cherry tomatoes

2 cloves garlic

1 tbsp olive oil

0.5 lemon

Method

Pour boiling water over couscous in a heatproof bowl, cover and stand 5 minutes, or follow the packet ratio.

Heat oil in a skillet. Add halved tomatoes and cook 4–5 minutes. Add minced garlic for 30 seconds.

Add shrimp and cook, turning, until flesh is pearly or white and opaque throughout, typically 3–5 minutes depending on size.

Fluff couscous with a fork and serve with shrimp, tomatoes and a squeeze of lemon.

Thaw frozen shrimp in the refrigerator and pat dry before cooking.