A super-fast, totally delicious meal served with quick-cooking cous cous. Being raised during my later childhood in Maryland has made me a complete fish snob, and even I use the frozen, peeled and deveined shrimp. HUGE time saver!!! (Just get them from a reliable source.)
The couscous is much lighter than traditional pasta, is ready much more quickly, and has a more complex texture. Just don’t drown it in the tomato sauce. It will lose some of its bite.
To make this low carb, double the recipe and skip the couscous. To make it gluten-free, serve over brown rice or brown rice pasta.
A lovely tang and creaminess are added by the addition of the goat cheese.
A modern take on Italian fare.
- 1 cup diced onion
- 3 garlic cloves, minced
- ¼ tsp crushed red pepper
- ¾ cup good pitted olives (Kalamata or Castelvetrano – picked up at your grocery store’s salad bar)
- 1 TBSP capers
- 1 can (28 oz) fire-roasted tomatoes
- 1 thyme bundle
- 1 tsp sugar (or sugar substitute, like Splenda)
- 1 lb frozen, shelled, and deveined shrimp, thawed and rinsed
- ½ cup fresh parsley, cilantro, or basil, chopped
- 2 TBSP Olive oil
- 2 cups dried couscous
- 4 oz cold goat cheese, crumbled
- Boil 2-4 cups of water in a pot on the stovetop or in an electric kettle. Place 2 cups couscous with a generous pinch of salt into a large bowl. Add 2 cups boiling water. Stir, cover for at least 5 minutes. When ready to serve, fluff and taste. Add salt, as needed.
- Heat 2 TBSP olive oil in a skillet over medium/high heat. Add onion, red pepper, and garlic. Cook about 1 minute. Add olives and capers. Cook an additional 2 minutes.
- Add tomatoes, sugar, and thyme bundle. Bring to boil, reduce to simmer. Cook an additional 5 minutes. Taste sauce. Add salt, as needed.
- Add the shrimp to the sauce and cover. Cook 4-5 minutes, until shrimp is pink and cooked through.
- Serve the shrimp and sauce with couscous and crumble goat cheese on top. Sprinkle on basil or parsley.