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Scampi on Couscous Recipe

Scampi on Couscous

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Average Rating:

Total Reviews: 102

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  • on May 12, 2013

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    My family and friends enjoyed the couscous with the shrimp. They never new that couscous was in the pasta family. The broth was tasty. I strained mine. I pureed again and saved the puree and had a great sauce.

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  • on September 16, 2012

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    This dish is OFF THE HOOK!!! I did however use less shrimps than suggested. Follow exactly and you will not be disappointed. The dish was so tasty!! I loved it and it's a dish I will make for a long time. It's a keeper! I am def. not a big tomato fan in the Couscous BUT let me tell you the flavors are well balanced and very tasty!! I would and will make this dish again. Thanks G!

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  • on July 27, 2012

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    I followed the receipe exactly and it was delicious. My picky husband went back for a huge second helping. Definitely a keeper!

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  • on June 24, 2012

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    This was great. I would suggest you season as you build the dish! This is a keeper! Well done!

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  • on June 03, 2012

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    I made this pretty much exactly as written and it was delicious. I am not a big tomato sauce fan,but this was just right. Even my boyfriend who does not normally like couscous loved it and went back for seconds.

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  • on June 01, 2012

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    Easy to prepare and I received rave reviews from my guests.

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  • on May 14, 2012

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    I was not a huge fan of this recipe. After reading the below reviews I decided to cut the tomato ingredient in half (only used 1 8 oz can and I also used organic chicken broth in lieu of the clam juice. I found that the couscous still had a strong tomato flavor. In my opinion, the tomato flavor of the couscous and the scampi flavor of the shrimp do not mix well together. The flavors would have been much better together if the couscous had a garlic base. Can't believe this was used as a Food Network recipe. Definitely mediocre.

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  • on February 23, 2012

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    First timer too- though I had a better experience. The couscous was delicious- and the shrimp, perfect! If you plan on making this dish, I would suggest a pinch of salt in the soup process, taste to be sure before adding. Also, if tomato taste is too strong, a splash of milk will cut the acidic taste- it will also lighten the color a bit. Adjust remaining liquids accordingly before adding the couscous.

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  • on November 02, 2011

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    This is the first Giada recipe I've made and I was looking forward to enjoying it. It was not to be, however, because it was AWFUL. The tomato flavor was way too strong and the finished product required quite a bit of salt.The couscous was the color of raw ground beef, very unappetizing.
    I used chicken broth instead of clam juice because my daughter is allergic to clams, but I doubt if that substitution was the reason for the bad taste. I love couscous Mediterranean style, with capers, olives, pine nuts, spinach, etc. I will never make this again. yuck~

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  • on October 13, 2011

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    I am a recipe freak and oddly this is the first recipe I have tried by Giada. I was in a jam and found a recipe that included what I had in my pantry. What a wonderful surprise! this is a great dish. I had lobster stock that I substituted for the clam juice but it worked out just fine. Also, I took note from other reviews and only used 1tsp. of crushed pepper which made the heat just right.

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