Egyptian Toasted Pine Nut Couscous with Garlic Shrimp
Elevate your weeknight dinner routine with this irresistible Egyptian Toasted Pine Nut Couscous with Garlic Shrimp! Bursting with bold flavors and fragrant spices, this dish combines the nutty crunch of toasted pine nuts with fluffy, golden couscous, creating the perfect base for succulent garlic-infused shrimp. A hint of paprika, cumin, and red pepper flakes adds depth and warmth, while a touch of lemon juice brightens every bite. Ready in just 40 minutes, this easy-to-follow recipe pairs aromatic Middle Eastern-inspired accents with a luxurious seafood topping for a meal that's as impressive as it is comforting. Perfect for a quick dinner or an elevated weekend indulgence, this dish is best served fresh and garnished with parsley for an extra burst of color and flavor. Add a side of crusty bread or a light salad for a complete and memorable meal.
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Recipe Information
Ingredients
- 1 cup Couscous
- 0.5 cup Pine nuts
- 4 tablespoons Olive oil
- 1.25 cups Chicken or vegetable broth
- 0.5 teaspoon Salt
- 2 tablespoons Butter
- 1 pound Shrimp, peeled and deveined
- 4 cloves Garlic, minced
- 0.5 teaspoon Paprika
- 0.25 teaspoon Cumin
- 0.25 teaspoon Red pepper flakes
- 2 tablespoons Lemon juice
- 2 tablespoons Chopped fresh parsley
- 0.25 teaspoon Black pepper
Instructions
Toast the pine nuts in a dry skillet over medium heat, stirring frequently, until they are golden brown and fragrant, about 3-5 minutes. Transfer them to a plate to cool.
In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the couscous and stir to coat. Cook for 2-3 minutes, stirring frequently, until the couscous is lightly toasted.
Pour the chicken or vegetable broth into the couscous, add the salt, and bring to a boil. Reduce the heat to low, cover, and let simmer for 8-10 minutes, or until the liquid is absorbed and the couscous is tender. Fluff with a fork and set aside.
In a large skillet, heat 3 tablespoons of olive oil and 2 tablespoons of butter over medium heat. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
Add the shrimp to the skillet. Sprinkle with paprika, cumin, red pepper flakes, and black pepper. Cook for 2-3 minutes on each side, or until the shrimp turn pink and are cooked through.
Remove the skillet from heat and drizzle the shrimp with the lemon juice. Toss to coat evenly.
To assemble, fold the toasted pine nuts into the cooked couscous, along with chopped parsley. Divide the couscous onto serving plates.
Top each plate of couscous with the cooked garlic shrimp. Garnish with additional parsley if desired and serve warm.
Nutrition Facts
Calories |
1848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.4 g | 168% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 29.1 g | ||
| Cholesterol | 952 mg | 317% | |
| Sodium | 3580 mg | 156% | |
| Total Carbohydrate | 56.7 g | 21% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 4.7 g | ||
| Protein | 128.0 g | 256% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 295 mg | 23% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2022 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
