Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
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
Ingredients
-
5
tablespoons extra-virgin olive oil, divided
-
½
cup sliced almonds
Directions
-
01In a large pot over medium, heat 3 tablespoons of oil until shimmering. Add the almonds and cook, stirring, until golden, about 2 minutes. Using a slotted spoon, transfer to a small bowl; set aside.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINTReviews
March 12, 2023
Easy and tasty one-pot dinner!
We've made this several times now and it's become a favorite for a quick week-night meal or even when having friends over. The key in my mind is to use Israeli pearl couscous, which usually takes around 10-12 minutes to reach the perfect texture. We also add a few more garlic cloves and just discovered that chopped fresh cilantro instead of parsley takes the dish to a whole new level. Thanks for this great recipe!
My family enjoyed this. It was very easy to put together- perfect for a weeknight meal as there wasn’t even a lot of prep work. I think being sure to use the fire roasted tomatoes as opposed to subbing plain diced is important. The flavors are subtle and different than you normally expect in a tomato and shrimp dish (at least for me, as I haven’t eaten much North African cuisine) but once you have a couple bites it’s really quite good. Nice for little ones, too as it’s not spicy at all.
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
I made this exactly as written, but it came out very "soupy" as if I should've used less water than stated or more couscous. It seemed a little bland as well, so I'll add some lemon juice and maybe some capers to the leftovers to see if that helps. Can these leftovers be frozen?