Couscous with Peas and Shrimp

Here you have a recipe to prepare couscous with peas and shrimp with an Italian twist:

Ingredients

• 200 g of pre-cooked couscous
• 250 g of shelled shrimp
• 150 g of fresh or frozen peas
• 1 shallot
• 1 clove of garlic
• ½ glass of white wine
• As much vegetable broth as needed
• Extra virgin olive oil
• Salt and pepper to taste
• Chopped parsley for garnish
• Grated zest of 1 lemon (optional)

Preparation

1. Start by placing the couscous in a large bowl and pour over enough hot vegetable broth to cover it. Cover with a lid and let it rest for about 10 minutes until the couscous has absorbed all the liquid. Then fluff it with a fork.

2. In a pan, heat a drizzle of extra virgin olive oil and sauté the chopped shallot and garlic until they become translucent.

3. Add the shelled shrimp to the pan and sauté for a few minutes until they turn color. Deglaze with the white wine and let it evaporate.

4. Add the peas, adjust for salt and pepper, and let cook for about 5-8 minutes.

5. Once the shrimp and peas are cooked, combine them with the couscous. Mix well to blend all the ingredients together.

6. Serve the couscous with peas and shrimp in deep plates, garnishing with chopped parsley and, if you wish, with some grated lemon zest for a touch of freshness.

Curiosity

Couscous is a typical food of North African cuisine, but it lends itself very well to being reinterpreted with typically Italian ingredients like parsley and lemon, which add a touch of freshness and cheerfulness to the dish. Moreover, the white wine used to deglaze the shrimp is a gastronomic touch quite widespread in the Italian preparations of fish-based dishes.