* ▢2 1/2 cups water * ▢Extra virgin olive oil * ▢6 ounces Spanish chorizo, sliced into thin rounds (see note) * ▢1 small yellow onion, thinly sliced * ▢3 garlic cloves, finely chopped * ▢2 jalapeños, chopped * ▢1 1/4 teaspoon ground turmeric * ▢1 1/4 teaspoon paprika * ▢1 1/4 teaspoon ground cumin * ▢Kosher salt * ▢1 1/2 pounds large shrimp or prawns, peeled, deveined, and well-rinsed * ▢1 1/4 cup couscous (fine to medium) * ▢1 cup chopped fresh parsley leaves
# Instructions
* **Get ready.** In a small pot over medium heat, bring the water to a boil. * **Crisp the chorizo.** Heat a drizzle of olive oil in a large pot with a lid over medium-high. Add the chorizo and cook, stirring occasionally, just until crisp and brown, 2 to 3 minutes. Use a slotted spoon to transfer to paper towels to drain. * **Sauté the onions.** Turn the heat to medium. Add the onion, garlic and jalapeno and stir briefly until the onions are translucent, about 4 minutes. * **Cook the shrimp.** Add the turmeric, paprika, and cumin and stir to coat. Add the shrimp and raise the heat to medium-high. Cook the shrimp just until it is firm and pink, 3 to 4 minutes. Do not overcook the shrimp. * **Cook the couscous.** Return the chorizo to the pot. Stir in the couscous, a drizzle of olive oil, dash of salt, and the boiling water. Immediately turn off the heat and cover. Let sit until the couscous has absorbed all of the liquid, 5 to 10 minutes. * **Serve.** Uncover and stir in the fresh parsley. Transfer to serving bowls and enjoy!
mmm555green
Looks amazing! Maybe it needed some lemon juice at the end.
2 Comments
This was decent enough. It needs *something* but I’m not familiar enough with couscous to know what it needs to be improved. But still tasty!
Recipe from here: [https://www.themediterraneandish.com/20-minute-spicy-couscous-recipe-shrimp-chorizo/](https://www.themediterraneandish.com/20-minute-spicy-couscous-recipe-shrimp-chorizo/)
* ▢2 1/2 cups water
* ▢Extra virgin olive oil
* ▢6 ounces Spanish chorizo, sliced into thin rounds (see note)
* ▢1 small yellow onion, thinly sliced
* ▢3 garlic cloves, finely chopped
* ▢2 jalapeños, chopped
* ▢1 1/4 teaspoon ground turmeric
* ▢1 1/4 teaspoon paprika
* ▢1 1/4 teaspoon ground cumin
* ▢Kosher salt
* ▢1 1/2 pounds large shrimp or prawns, peeled, deveined, and well-rinsed
* ▢1 1/4 cup couscous (fine to medium)
* ▢1 cup chopped fresh parsley leaves
# Instructions
* **Get ready.** In a small pot over medium heat, bring the water to a boil.
* **Crisp the chorizo.** Heat a drizzle of olive oil in a large pot with a lid over medium-high. Add the chorizo and cook, stirring occasionally, just until crisp and brown, 2 to 3 minutes. Use a slotted spoon to transfer to paper towels to drain.
* **Sauté the onions.** Turn the heat to medium. Add the onion, garlic and jalapeno and stir briefly until the onions are translucent, about 4 minutes.
* **Cook the shrimp.** Add the turmeric, paprika, and cumin and stir to coat. Add the shrimp and raise the heat to medium-high. Cook the shrimp just until it is firm and pink, 3 to 4 minutes. Do not overcook the shrimp.
* **Cook the couscous.** Return the chorizo to the pot. Stir in the couscous, a drizzle of olive oil, dash of salt, and the boiling water. Immediately turn off the heat and cover. Let sit until the couscous has absorbed all of the liquid, 5 to 10 minutes.
* **Serve.** Uncover and stir in the fresh parsley. Transfer to serving bowls and enjoy!
Looks amazing! Maybe it needed some lemon juice at the end.