Spiced Israeli couscous with shrimp


  • 1.5 lb peeled and deveined shrimp
  • 2 garlic cloves, minced
  • 1 teaspoon coriander
  • 2 ½ tablespoon lemon juice
  • ¼ cup olive oil
  • 1 teaspoon salt
  • ¼ cup cilantro, chopped

  • 2 tablespoons olive oil
  • ½ cup onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup Israeli couscous
  • 2 cups chicken stock
  • 2 pints cherry tomatoes
  • 3/4 cup parmesan cheese
  • 2 tablespoons parsley, minced
  • 2 tablespoons basil, minced


  1. Combine all the shrimp marinade ingredients, add the shrimp, and set aside.
  2. For the couscous, add 2 tablespoons olive oil to a medium sauce pan over medium heat.
  3. Add the onions and garlic, sauté for 2 minutes, add the couscous, stir for 1 minute.
  4. Add the chicken broth, bring to a boil for 1 1/2 minutes. Turn off the heat, cover the pot and allow to sit for about 10 minutes.
  5. In a large skillet over medium heat, add 2 teaspoons olive oil. Add the tomatoes, stir until they begin to pop or wilt.
  6. Add the shrimp and the marinade to the tomatoes. Cook until shrimp turn pink and mixture is boiling. Remove from heat, add the parsley and basil.
  7. Fluff the couscous, divide among plates, top with tomato shrimp mixture, garnish with parmesan.


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