Spicy Shrimp and Couscous

This spicy shrimp and couscous is light, full of flavor, and ready in only 15 minutes!


Couscous: – 1 tbsp olive oil – 1/2 jalapeno, chopped (remove seeds and ribs for less spice) – 1/2 onion, diced – 1 tsp minced garlic – 12 grape or cherry tomatoes, sliced in half – 1 cup chicken stock, or water & a bullion cube – 1/2 tsp ground coriander – 1 cup couscous


Shrimp: – 1 tbsp butter – 1 tsp garlic – 16 shrimp, deveined and peeled (I also removed the tails) – 2 tbsp lemon juice – 2 tbsp cilantro, roughly chopped

In a medium-sized pot, heat the olive oil over medium heat. Add the onion, jalapeño, and garlic. Cook until veggies begin to soften, 3-5 minutes. Add the tomatoes and cook for another minute.

Add the chicken stock and coriander to the pot. Bring to a boil.

Remove from heat and stir in the couscous. Cover and let sit for five minutes, then fluff with a fork.

While the couscous is cooking, heat a skillet over medium heat. Melt the butter in the skillet. Add the garlic and cook for 1 minute.

Add the shrimp and sear for about 2 minutes. Flip, then add the lemon juice to the skillet. Cook until seared and pink. Remove to a plate.

Spoon the couscous into bowls and top with shrimp. Sprinkle cilantro over bowls to serve.