Chermoula Shrimp with Couscous
Last Friday, I was setting the table for two when a bundle of cilantro and parsley begged to become chermoula, and dinner suddenly had a plan. I spooned the herb mixture over plump shrimp, tucked…
Ingredients
- 12 ounces large shrimp, peeled and deveined
- 1 cup dry couscous
- 1 cup water
- 1/2 cup fresh cilantro leaves and tender stems, finely chopped
- 1/4 cup fresh flat-leaf parsley, finely chopped
- 3 cloves garlic cloves, finely grated
- 1 whole lemon, zested and juiced
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 and 1/4 teaspoons sweet paprika and cayenne pepper
Instructions
- Pat the shrimp dry and place them in a bowl. Add the cilantro, parsley, garlic, lemon zest, 2 tablespoons of olive oil, cumin, paprika, and cayenne, then toss until every shrimp is coated. Let it rest for 10 minutes while you set the table or pour the first glasses of wine.
- Bring the water and 1/4 teaspoon salt to a boil in a small saucepan. Stir in the couscous, cover, remove from the heat, and let it stand for 5 minutes.
- Fluff the couscous with a fork, then fold in half of the remaining lemon juice and 1 teaspoon olive oil. Keep it covered so it stays soft while the shrimp cook.
- Warm the remaining olive oil in a large skillet over medium-high heat. Arrange the shrimp in a single layer, leaving any excess herb mixture in the bowl.
- Cook the shrimp for 2 minutes on the first side, then turn and cook for 1 to 2 minutes more, until opaque and curled. Add the reserved herb mixture and the remaining lemon juice during the final 30 seconds, stirring just until fragrant.
- Divide the couscous between two warm plates and spoon the shrimp and pan juices over the top. Finish with any extra chopped herbs and serve immediately, preferably with the plates already at the table.
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