Rosemary Couscous With Garlicky Shrimp & Tomatoes
Recipe GLPRaf83dc12b3c1cb
A vibrant and quick weeknight meal featuring nutty Moroccan couscous infused with rosemary and tomato paste, paired with succulent garlic shrimp and fresh cherry tomatoes. Topped with crunchy Marcona almonds for added texture and depth.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
3 tablespoons Extra-virgin olive oil
2 teaspoons Dried rosemary
3 tablespoons Tomato paste
1 teaspoon Kosher salt
3 cups Water
2 cups Moroccan couscous
½ cup Salted Marcona almonds, coarsely chopped
1 pound Large shrimp, peeled and deveined, patted dry
5 cloves Garlic cloves, peeled and grated
1 pint Cherry tomatoes, halved
1 tablespoon Unsalted butter
Directions
In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Stir in the dried rosemary and tomato paste, cooking for about 1 minute until fragrant.
Pour in the water and add 1 teaspoon of kosher salt. Bring to a boil.
Stir in the Moroccan couscous and return to a boil. Reduce heat to low, cover, and simmer for 8–10 minutes until the couscous is tender and the liquid is absorbed.
While the couscous cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the shrimp with salt to taste, then add to the hot skillet. Cook for 1–2 minutes per side until the shrimp begin to turn opaque.
Add the grated garlic to the shrimp and cook for 30 seconds, stirring constantly, until fragrant.
Add the halved cherry tomatoes and unsalted butter to the shrimp. Cook for 2–3 minutes, stirring gently, until the shrimp are cooked through (internal temperature 145°F) and the tomatoes begin to soften.
Fluff the couscous with a fork and divide among serving bowls. Top each portion with the garlic shrimp and tomatoes, then sprinkle with the chopped Marcona almonds. Serve immediately.
