Ingredients
- 1 small bunch basil, about 2 cups leaves
- 2 tablespoons chopped garlic, divided
- 1/4 cup chopped walnuts
- 1/4 cup grated Parmesan
- 1/3 cup canola oil, plus 1 tablespoon
- Kosher salt and freshly ground black pepper
- 2 cups water
- 1 1/2 cups couscous
- 1/2 teaspoon red pepper flakes
- 1/2 cup chicken broth
- 1 lemon, juiced
- 1 pound frozen raw shrimp, thawed, shelled, tails left on, and deveined
- 1 tablespoon chopped parsley leaves
Directions
In the bowl of a food processor pulse together the basil leaves, 1 tablespoon of the garlic, the walnuts, and the Parmesan. With the food processor running, slowly drizzle in 1/3 cup of oil and season with salt and pepper, to taste.
In a medium saucepan over medium-high heat, bring 2 cups water and 1/2 teaspoon salt to a boil. Remove from the heat, stir in the couscous, cover, and let it stand for 5 minutes, or while you cook the shrimp. (Reserve 1 cup of the couscous for Round 2 Recipe Couscous Stuffed Tomatoes.) When you are ready to serve, stir half the basil pesto into the couscous. (Reserve the remaining basil pesto for Round 2 Recipe Shrimp Bruschetta.)
Heat the remaining 1 tablespoon of canola oil in large skillet over medium heat. Add the remaining 1 tablespoon of garlic and red pepper flakes and cook for 30 seconds. Add the broth and lemon juice and cook until it bubbles. Add the shrimp, season with salt and pepper, to taste, give it a good stir. Cook until the shrimp turn pink and are cooked through, about 4 minutes. Remove the pan from the heat and stir in the parsley. (Reserve 10 shrimp for Round 2 Recipe Shrimp Bruschetta.) Transfer the couscous to a serving platter. Spoon the shrimp and sauce over the couscous and serve immediately.
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By Bluefd40
Northeast Penna.
on April 04, 2013
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I was not sure about this recipe BUT after combining the couscous and shrimp and sauce, it was really good! I will plan on making this again.
By Lil Dixy
Vermont
on June 02, 2011
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Completely easy and amazing! Thank you Sandra...
This is one the easiest, quickest, tastiest meals I have ever made..
I even hit a few road blocks when shopping for ingredients... I even used a few "short cuts"... as basil is not in season in my state and VERY pricey at my grocery so I opted for the Ragu special @ $2.89 for a 8 oz jar.. Then another road block, while at the grocery store they were out of fresh shrimp (maybe due to the holiday weekend??? anyhow, I had my heart set on making this recipe and settled for frozen (I bought Jumbo's.
Anyhow... I followed the recipe, easy as pie... I did add a bit more chicken broth since I had frozen shrimp and it would need to cook a bit longer...
I have to say I believe this meal was on the table in 20 minutes from start to serve... AND eaten in 2 minutes.. (smiles even my grand baby (2 yrs old even loved the shrimp... I will definitely make this again.. and again... and again...
By annae01
on May 24, 2011
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This is a most wonderful recipe.You can use walnuts or pine nuts-equally delicious. I use whole wheat cous cous and it is fabulous. I made a double batch and froze half- used it 2 weeks later and -it was even better the second time! I make recipes from many gourmet magazines and web sites and this one is on my top 10 all time favorites list! I will make it again and again.
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