Spicy Couscous Recipe with Shrimp and Chorizo
Easy, 20-minute spicy couscous recipe with shrimp and Spanish chorizo! This one-pot meal is a bit of a Moroccan-Spanish fusion. Quick-cooked couscous is combined with shrimp, Spanish Chorizo, and a few warm spices. Be sure to watch the video above to see how I make it.
Servings: 6
Ingredients
- 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!
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, cumin, and paprika used in this recipe.
- Make sure to use a dry-cured Spanish chorizo, sometimes labeled “hard” chorizo. If you’re working with fresh chorizo, be sure to cook it through (160°F) in step two.
- Storage: Store leftovers covered in the fridge for up to 3 days. I prefer to enjoy leftovers at room temperature, though you can reheat gently if you’d like.
Nutrition
Calories: 331.6kcal | Carbohydrates: 31.7g | Protein: 32.7g | Fat: 7.7g | Saturated Fat: 2.7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Trans Fat: 0.01g | Cholesterol: 200.3mg | Sodium: 151.6mg | Potassium: 486.4mg | Fiber: 2.9g | Sugar: 1.1g | Vitamin A: 1.205IU | Vitamin C: 20.8mg | Calcium: 111.1mg | Iron: 2.8mg
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