Best Spicy Seafood Couscous Recipes

SPICY COUSCOUS RECIPE WITH SHRIMP AND CHORIZO

Steps:

• In a large cooking pot, heat just a little bit of extra virgin olive oil. Add the Chorizo sausages and cook just until crisp (hard Spanish chorizo should be cooked already.) Remove from heat and place on paper towels to drain.
• To the cooking pot, add onions, garlic and jalapeno, cook briefly until onions are translucent. Now add the spices and stir briefly, then add the shrimp. Raise the heat to medium-high and cook the shrimp for 3 to 4 mins or until it is firm and pink. Do not overcook the shrimp.
• Meanwhile, boil 2 1/2 cup of water.
• Return the Chorizo to the cooking pot and add the couscous, a little olive oil, a dash of salt and the boiling water. Turn the heat off immediately and cover. Let sit for 5 minutes. Uncover and stir in the fresh parsley.
• Transfer to serving bowls and enjoy! (see suggested sides)

MOROCCAN COUSCOUS

Steps:

• Melt the butter in a large saute pan, add the shallots and cook for 3 minutes over medium heat. Add the chicken stock, salt and pepper, raise the heat to high and bring the stock to a boil. Off the heat and add the couscous. Cover the pan and let it sit for 10 minutes.
• Add the pignoli nuts and currants to the couscous, stir and serve.
• Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.

MEDITERRANEAN SHRIMP COUSCOUS

Steps:

• In a large skillet, saute the shrimp, shallot and garlic in 1 tablespoon oil until shrimp turn pink. Remove and keep warm., In the same skillet, cook and stir the zucchini, wine, tomatoes and capers until zucchini is tender. Add spinach; cook just until wilted. Add broth and bring to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes or until liquid is absorbed. Fluff with a fork., Whisk the lemon juice, vinegar and remaining oil; add to the pan. Stir in 1/4 cup cheese, the seasonings and reserved shrimp mixture; cook and stir over low heat until heated through. Sprinkle with remaining cheese.

SPICY SEAFOOD COUSCOUS

Steps:

• Heat 3 tablespoons oil in heavy large pot over medium heat. Add onion; sauté 5 minutes. Add carrot, celery, and garlic; sauté 5 minutes. Add tomatoes with juices and 1 bottle clam juice and bring to boil. Reduce heat; simmer uncovered 10 minutes. Cover and simmer 10 minutes. Transfer mixture to processor. Blend to chunky puree; return to pot. Mix in 2 bottles clam juice to make tomato broth.
• Combine mussels, clams, and wine in another large pot. Cover and cook over high heat until mussels and clams open, about 8 minutes. Using tongs, transfer mussels and clams to bowl (discard any that do not open). Strain cooking liquid into tomato broth.
• Place couscous in large bowl. Bring 2 1/2 cups water, 3 cups tomato broth, and 1/4 cup oil to boil in medium saucepan. Mix into couscous. Cover; let stand until liquid is absorbed, about 10 minutes. Season with salt and pepper. Cover; let stand until ready to serve.
• Meanwhile, mix thyme and bay leaves into remaining tomato broth in pot and bring to boil over medium-high heat. Add fish. Cover and simmer 4 minutes. Add shrimp; cover and simmer until seafood is opaque in center, about 4 minutes. Turn off heat. Add reserved mussels and clams. Cover; let stand 2 minutes.
• Mound couscous on platter. Top with seafood. Spoon some tomato broth over to moisten. Sprinkle with parsley. Mix 3/4 cup tomato broth and hot chili paste in small dish. Serve couscous, passing chili mixture and remaining broth separately.
• Sambal oelek is available in Asian markets and some supermarkets.

MEDITERRANEAN COUSCOUS

Steps:

• In a large bowl, combine the tomatoes, olives, feta, capers and black pepper.
• Sprinkle the salt over the shrimp. Heat a large deep skillet over medium-high heat. When hot, add the oil, then the shrimp, and cook until opaque, 2 ½ minutes per side, stirring in the garlic for the last minute. Transfer to the bowl on top of the tomato mixture.
• Add the broth to the skillet, increase the heat to high, and bring to a boil. Add the couscous, stir, cover and reduce the heat to medium. Cook until all the liquid is absorbed, 10-12 minutes. Fluff with a fork and add to the bowl of the shrimp and tomato mixture.
• Add the lemon juice and toss well. Garnish with fresh parsley and serve immediately.

SPICY COUSCOUS

Steps:

• Heat oil in a medium saucepan over medium-low heat. Saute garlic with red pepper flakes for 2 minutes being careful not to burn garlic. Add the chicken broth, turn up heat to medium-high and bring to a boil. Stir in couscous, cover and remove from the heat. Let stand 5 minutes. Season with salt and pepper and fluff with fork. Transfer to a serving bowl and serve.

SHRIMP WITH ZUCCHINI AND SPICY COUSCOUS

Steps:

• Heat a large straight-sided skillet over medium-high. Swirl in oil. Add onion and 1 teaspoon salt; cook, stirring, 1 minute. Add zucchini; cook until beginning to soften, about 2 minutes. Add salsa, chiles, and 1/4 cup water; bring to a boil. Stir in couscous, then top with shrimp in an even layer. Reduce heat to low, cover, and cook 5 minutes.
• Sprinkle with peas, cover, and cook until shrimp are opaque and couscous has absorbed all of liquid, 1 to 2 minutes more. Serve with sour cream, sliced radishes, and more salsa.

SPECIAL SPICY SEAFOOD SAUCE

Steps:

• In a small bowl, combine all ingredients. Cover and refrigerate until serving. Refrigerate leftovers.