Shrimp and Couscous with Tomatoes and Toasted Almonds | Christopher Kimball’s Milk Street

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Milk Street Recipe

Shrimp and Couscous with Tomatoes and Toasted Almonds

40 minutes

Shrimp and Couscous with Tomatoes and Toasted Almonds

The city of Trapani, Sicily, is closer to North Africa than it is to mainland Italy, so it’s no surprise that Trapanese cuisine is strongly influenced by Moorish flavors and ingredients. Couscous alla trapanese combines the couscous and spices of the Maghreb with seafood harvested from the waters off Trapani. Our simple one-pot rendition of the dish cooks shrimp and couscous at the same time, but does so gently, using the residual heat trapped in a covered pot. Flat-leaf parsley adds both grassy herbal flavor and bright color. You’ll need a full bunch to obtain the 1 cup finely chopped stems and leaves that’s sautéed with the aromatics and the ¼ cup roughly chopped leaves for garnish.

4

Servings

Tip

Don’t use shrimp that are smaller than extra-large (21/25 per pound), as they will wind up tough and overcooked.

40 minutes

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