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Shrimp with Couscous

Shrimp with Couscous

Ever tried to focus on including more of one kind of food into your diet? I’ve been trying to eat more shrimp, but sometimes I run out of easy ways to incorporate it.

Enter couscous! I’ve done shrimp with pasta, but never couscous. They pair very well together!

Shrimp being a seafood, I thought a song about the sea would be a good choice for today! Take a listen to “Beyond the Sea” sung by Bobby Darin.

Shrimp with Couscous


  • 2 1/2 teaspoons olive oil, divided
  • 1/4 teaspoon hot red pepper flakes
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon kosher salt
  • 1/3 cup fresh basil, chopped
  • 2 garlic cloves, minced, divided
  • 1 3/4 pounds uncooked jumbo shrimp
  • 1/4 cup + 2 tablespoons white grape juice, divided
  • 1 can (15 ounces) diced tomatoes, drained
  • 1/4 head fresh broccoli, cut into bite-size pieces
  • 1/4 head fresh cauliflower, cut into bite-size pieces
  • 3/4 cup couscous
  • 1 chicken bouillon cube
  • 3/4 cup sliced almonds
  • 3/4 cup water


  1. Combine in a large bowl 2 teaspoons olive oil, red pepper flakes, cayenne pepper, black pepper, kosher salt, fresh basil, and 1 minced garlic clove.
  2. If shrimp is frozen, place in a colander and run cold water over it for 5 minutes to thaw.
  3. Toss thawed shrimp in olive oil spiced mixture. Set aside.
  4. In a large frying pan, put remaining half teaspoon olive oil and remaining minced garlic clove.
  5. Sauté over medium heat for a couple of minutes, stirring.
  6. Drain tomatoes. Set aside.
  7. Cut broccoli and cauliflower into bite-size pieces.
  8. Add broccoli, cauliflower and 2 tablespoons white grape juice to garlic. Reduce heat to low and cover. Simmer for 5 minutes or until broccoli and cauliflower are slightly under cooked.
  9. Drain off any excess juices.
  10. In a large sauce pan, put couscous, chicken bouillon cube, almonds, 1/4 cup white grape juice and 3/4 cup water. Over medium heat bring to boil, stirring. Remove from heat and cover.
  11. In another large frying pan over medium high heat, sauté shrimp for 3-4 minutes until pink and cooked.
  12. Add shrimp immediately to garlic, broccoli and cauliflower mixture. Toss. Add drained tomatoes. Stir over low heat for 1-2 minutes covered to warm the tomatoes.
  13. Serve shrimp and vegetables over couscous or toss together to combine and serve.

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About Jillaine: As a professional jazz singer who also studies law, savoring daily nosh with family refreshes me. You are invited to my table to try great food, hear tasty music, and join in upbeat conversation!

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