Recipe by Chef John
"The amazing thing about couscous is how fast it 'cooks' and how versatile it is. This is one of those recipes that should give you lots of ideas to create your own combinations. By the way, this is the 'home' version; the traditional method used to cook this dish uses a steamer called a kiska, sometimes called a couscoussier in French cuisine. Garnish with lemon."
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medium shrimp, shelled and deveined, shells reserved
2 1/3 cups
salt and ground black pepper to taste
olive oil, or as needed
fresh tarragon, chopped
fresh dill, chopped
cayenne, or to taste
Simple and quick if you assemble/prep all the ingredients early in the day.I made this exacly as directed and we both thought it was very good. I kicked it up a bit when I reheated the leftovers by adding some of my preserved lemons to it. That made it divine. I might add some sundried tomatoes next time around too. Thanks for another winner Chef John.
* Percent Daily Values are based on a 2,000 calorie diet.
Shrimp and Vegetable Couscous
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 140
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