Seafood - Shrimp w/Cous cous

By BlueSchmoo

marthastewart.com

Ingredients

• 6 (2)
• 2 tablespoons olive oil (1 1/2 tsp)
• 1 1/2 pounds medium shrimp, shelled and deveined (6 oz)
• Coarse salt and ground pepper, for seasoning
• 1 teaspoon mustard seeds (1/4 tsp)
• 2 leeks, sliced into 1/2-inch half-moons (1/2 leek)
• 2 carrots, shredded (1/2 carrot)
• 5 cloves garlic , thinly sliced (1 Lg clove)
• 1 cup couscous (1/4)
• 1 cup frozen peas, thawed (1/4 Cup)

Preparation

Step 1

1. In a 12-inch skillet, heat 1 tablespoon olive oil over medium heat. Toss shrimp with salt and pepper. Saute, tossing, until just cooked through, about 3 minutes. Remove.

2. Add remaining tablespoon olive oil to pan; stir in mustard seeds. Cook until seeds begin to pop, about 30 seconds. Add leeks, carrots, and garlic. Cook, stirring often, until leeks are tender, about 5 minutes.

3. Stir in couscous, peas, and 1/2 cups boiling water; season with salt and pepper. Remove from heat. Cover; let stand 5 minutes. Add shrimp; stir gently.