Spicy Sausage and Shrimp Couscous

Spicy Sausage and Shrimp Couscous

Ready in 45 minutes

Try this Spicy Sausage and Shrimp Couscous recipe, or contribute your own. "spicy winter" and "collxseafood" are two of the tags cooks chose for Spicy Sausage and Shrimp Couscous.

"We used wheat Mediterranean couscous, added fresh spinach with a squeeze of fresh lemon and doubled the red pepper flakes. even my picky eaters loved it : )"

- JoniSass

Top-ranked recipe named "Spicy Sausage and Shrimp Couscous"

4.8 avg, 8 review(s) 88% would make again

Ingredients

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1 cup couscous; quick cooking
1 1/2 cups Chicken Stock
1 tablespoon Butter
2 tablespoons olive oil
1 small Onion; chopped
2 cloves garlic; smashed
3 spicy sausages; casings removed (whatever kind you like)
20 large shrimp or prawns; uncooked
2 carrots; chopped
1 cup cauliflower; chopped
1 cup snap peas; chopped (or 1/2 cup frozen peas)
1 sweet pepper; chopped (red, yellow, whatever)
1 teaspoon Turmeric
1/2 teaspoon yellow curry
1/4 teaspoon Cumin
1/4 tablespoon Red pepper flakes
salt and pepper; to taste

Original recipe makes 4

Servings  

Preparation

In a small saucepan with a tight fitting lid, bring to boil 1 cup of the chicken stock along with 1 tbsp butter. Add 1 cup of couscous, stir once, cover and remove from heat. Set aside.

In another larger saucepan, preferably stainless steel, saute the onion and garlic in olive oil over medium high heat. Add the sausages, breaking them up with a wooden spoon. Add spices, chopped carrots and cauliflower and stir occasionally until well browned and the veggies are almost tender. The mixture should be nicely sticking to the pan at this point. Worry not. Now add that remaining half cup of chicken stock. There will be an exciting woosh with lots of steam and this will scare the cat. Scrape up any browned bits with the wooden spoon. Turn the heat down to medium. Add the peas, peppers, shrimp and cover. Let that cook a minute or until the shrimp are coated and pink (don't overcook them!).

Your couscous should be done. Remove its lid and fluff with a fork. Add it to the sausage mixture and mix it all up. Add salt and pepper to taste - don't be shy. Remove from heat and enjoy!

Notes

Variations: use whatever veggies you have on hand or are threatening you from the crisper tray. Some ideas: corn, fennel, parsley or cilantro. Also easy enough to keep vegetarian. Leave out the sausage and shrimp and use vegetable stock in the couscous instead of chicken.

Credits

Added on Award Medal
Calories Per Serving: 682 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Did with Andouille. Kids even liked it!
benseaberg 1 month ago
Quick and tasty. Sprinkle some peanuts as a garnish, wah-la!
bevink 10 months ago
We used wheat Mediterranean couscous, added fresh spinach with a squeeze of fresh lemon and doubled the red pepper flakes. even my picky eaters loved it : )
JoniSass 1 year ago
ambrarecipes 1 year ago
Wow, fantastic recipe!! Thanks so much, we will definitely be making this again.
krusert 2 years ago
Tastes like healthy Indian biriyani
Plateheadplatel 3 years ago
fantastic dish. enjoyed by all
raq 3 years ago
Variations: use whatever veggies you have on hand or are threatening you from the crisper tray. Some ideas: corn, fennel, parsley or cilantro. Also easy enough to keep vegetarian. Leave out the sausage and shrimp and use vegetable stock in the couscous instead of chicken. [I posted this recipe.]
thumbedcat 4 years ago
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