Spicy Couscous with Shrimp Chicken and Chorizo Aka Yum
Elevate your weeknight dinner game with this flavor-packed Spicy Couscous with Shrimp, Chicken, and Chorizo—a vibrant one-pan wonder that's as satisfying as it is simple to make! Featuring savory chicken breast, juicy shrimp, and smoky chorizo, this dish is layered with bold spices like smoked paprika, cumin, and a touch of cayenne for the perfect kick. Fluffy couscous absorbs the aromatic chicken broth, enhanced by sautéed onions, bell peppers, and garlic for a heavenly medley of textures and tastes. Ready in just 45 minutes and yielding four generous servings, this spicy couscous recipe is perfect for busy nights yet impressive enough to entertain guests. Garnish with fresh parsley and a squeeze of lemon for a zesty finish that ties it all together. Perfect for fans of bold, Mediterranean-inspired flavors, this dish is a must-try!
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Recipe Information
Ingredients
- 3 tablespoons Olive oil
- 2 pieces Chicken breast, diced
- 12 pieces Uncooked shrimp, peeled and deveined
- 6 ounces Chorizo sausage, sliced
- 1 medium-sized Yellow onion, finely diced
- 1 medium-sized Red bell pepper, diced
- 3 cloves Garlic, minced
- 0.5 teaspoons Cayenne pepper
- 1 teaspoons Smoked paprika
- 1 teaspoons Ground cumin
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 cups Chicken broth
- 1.5 cups Couscous
- 2 tablespoons Parsley, chopped
- 4 pieces Lemon wedges (for serving)
Instructions
Heat 1 tablespoon of olive oil in a large skillet or pan over medium-high heat.
Season the diced chicken breast with salt and pepper, then add to the hot skillet. Cook for 4-5 minutes, or until golden brown and cooked through. Remove the chicken and set aside.
In the same skillet, add another tablespoon of olive oil and the shrimp. Cook for 2-3 minutes per side, or until pink and opaque. Remove the shrimp and set aside.
Add the chorizo slices to the skillet. Cook for 3-4 minutes, stirring occasionally, until the edges are slightly crispy. Remove and set aside.
Reduce the heat to medium and add the remaining tablespoon of olive oil. Add the diced onion and red bell pepper to the skillet and sauté for 5 minutes, or until softened.
Stir in the minced garlic, cayenne pepper, smoked paprika, and ground cumin. Cook for an additional 1 minute, or until fragrant.
Pour in the chicken broth and bring it to a simmer. Once simmering, stir in the couscous, cover, and remove the skillet from heat. Let it sit for 5 minutes to allow the couscous to absorb the liquid.
Fluff the couscous with a fork, then return the cooked chicken, shrimp, and chorizo to the skillet. Stir well to combine and heat through over low heat for 2-3 minutes.
Garnish with freshly chopped parsley and serve with lemon wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
2150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.0 g | 149% | |
| Saturated Fat | 33.6 g | 168% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 692 mg | 231% | |
| Sodium | 7033 mg | 306% | |
| Total Carbohydrate | 95.3 g | 35% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 16.1 g | ||
| Protein | 177.2 g | 354% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 419 mg | 32% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 3180 mg | 68% | |
*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.
