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Shrimp and Couscous with Tomatoes and Toasted Almonds

Shrimp and Couscous with Tomatoes and Toasted Almonds

  • Makes
    4 servings
  • Cook Time
    40 minutes
  • Rating

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.

Tip

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

Ingredients
  • 5

    tablespoons extra-virgin olive oil, divided

  • ½

    cup sliced almonds

  • 1

    medium yellow onion, chopped

  • 4

    medium garlic cloves, chopped

  • ¼

    teaspoon ground cinnamon

  • 1

    cup finely chopped fresh flat-leaf parsley leaves and stems, plus ¼ cup roughly chopped leaves (see note)

  • Kosher salt and ground black pepper

  • 28

    ounce can diced fire-roasted tomatoes

  • ¾

    cup couscous

  • 1½

    pounds extra-large (21/25 per pound) shrimp, peeled, tails removed and deveined

Step 1

In 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.

Step 2

To the oil remaining in the pot, add the onion, garlic, cinnamon, finely chopped parsley leaves and stems, 1½ teaspoons salt and 1 teaspoon pepper. Cook over medium, stirring often, until the onion has softened, about 6 minutes.

Stir the tomatoes with juices and 1½ cups water, then bring to a boil over medium-high. Stir in the couscous and shrimp.

Return to a boil, then cover, remove from the heat and let stand until the couscous is tender and the shrimp are opaque throughout, about 10 minutes. Stir to combine and fluff the couscous, then taste and season with salt and pepper.

Step 3

Transfer the couscous and shrimp to a serving dish. Sprinkle with the roughly chopped parsley and almonds, then drizzle with the remaining 2 tablespoons oil.