This 20-minute couscous recipe turns simple, quick-cooking couscous into a one-pot-wonder with a fusion of Moroccan and Spanish flavors! Couscous is combined with shrimp and Chorizo, along with onions, garlic and warm spices like turmeric and cumin all in one pot. Let me tell you, this is next-level Delicious!
Did I mention it's so darn easy to make?! Be sure to check out my video for how to make this couscous recipe (toward the end of this post.) And grab ideas for what bright salads and sides to serve along!
Couscous is one of my favorite pantry staples, it's almost always on my shopping list. It's quick, convenient, versatile, and makes a fun alternative to your traditional pasta, quinoa, or even rice (although couscous is not gluten free.)
There are actually three different kinds of couscous:
1. Pearl couscous, which resembles tiny pasta shaped like pearls (it's what I use in my popular Mediterranean couscous salad or these couscous bowls with roasted cauliflower.)
2. Lebanese couscous, which is a bit larger, the size of peas.
3. Then, there is the smallest size couscous made of fine granules of durum wheat. This one is associated more with Moroccan cooking, and it's what we're talking about in today's spicy couscous recipe with shrimp and Chorizo.
In case you're not super familiar, let's dig into what couscous is and how to use it, then we'll get to our tasty couscous recipe of the day!
What is Couscous?
Couscous--pronounced Koose Koose--is likely North Africa's most popular and most versatile dish. Moroccan couscous is the smallest size couscous you'll find. And although it looks like a grain, it's technically a pasta made with semolina flour from crushed durum wheat.
Back in the day, couscous used to be hand-rolled into tiny pasta. But thankfully, it is now available in instant-cook packages where couscous had already been pre-cooked by steaming and then dried. This leaves us with the simple task of re-hydrating in water, which typically takes something like 5 minutes!
How to Cook Couscous and How to Use It?
Simple, plain Moroccan couscous makes the perfect side to some of my favorite Moroccan dishes like this vegetable tagine, lamb stew, or even Moroccan fish (recipe coming soon!)
Like I said earlier, Moroccan couscous can be made almost instantly. Simply soak the couscous in boiling water for about 5 minutes or so, covered and undisturbed. Then, when ready, fluff it up with a fork (for flavor, add a pinch of kosher salt and a drizzle of good extra virgin olive oil).
But, there really are so many easy ways to use couscous beyond it's plain form. And today, we have a little Moroccan-Spanish fusion in this fun couscous recipe with shrimp and Chorizo!
Spicy Couscous Recipe with Shrimp and Chorizo
My family calls this recipe, "jazzed up couscous" for a reason! It's a fun twist combining Moroccan couscous with shrimp and Spanish Chorizo, but that's not all!
Pulling this one-pot wonder together are a few flavor makers, from onions, garlic, and a little jalapeno to warm, good-for-you spices like turmeric, paprika and cumin.
Yes, it's a flavor party in one big pot. Best part? It comes together in 20 minutes! You can see how I make this recipe in my video below. But here's the gist:
I start by frying up Spanish Chorizo slices just until they crisp up (dry Spanish Chorizo is cooked, but if you use Mexican chorizo, you'll want to make sure it is fully cooked.)a
While I let the Chorizo drain over some paper towels, I get the onions, garlic, jalapeno and spices going. The shrimp goes in, then I bring back the Chorizo.
And of course, because couscous cooks very quickly, it is the last thing added to the pot along with some boiling water.
Last bit to do is simply to cover the pot and let the couscous soak in the hot water off heat.
What to Serve Along?
The beauty of a one-pot recipe like this couscous is that you really don't need to add much more to complete the meal. That said, I always like to add something bright to start with like a big three bean salad or fattoush! A side of roasted tomatoes or roasted eggplant won't hurt either.
Leftovers?
You can store leftovers of this couscous recipe in the fridge in tight-lid containers for up to 3 days. I end up eating whatever is left at room temperature though.
Watch the Video for How to Make this Couscous Recipe:
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Spicy Couscous Recipe with Shrimp and Chorizo
- Total Time: 25 minutes
- Yield: serves 4 to 6 1x
Description
Easy, 20-minute spicy couscous recipe with shrimp and Chorizo! This one-pot meal is a bit of a Moroccan-Spanish fusion. Quick-cooked couscous is combined with shrimp, Spanish Chorizo, and a few warm spices. Be sure to watch the video above to see how I make it.
Ingredients
- 6 oz hard Spanish Chorizo, sliced into thin rounds
- Extra virgin olive oil (I used Private Reserve olive oil)
- 1 small yellow onion, thinly sliced
- 3 garlic cloves, finally chopped
- 2 jalapeno peppers, chopped
- 1 ÂĽ tsp turmeric
- 1 ÂĽ tsp paprika
- 1 ÂĽ tsp ground cumin
- Salt
- 1.5 lb large shrimp (prawns),peeled, deviened and well-rinsed
- 1 ÂĽ cup couscous
- Boiling water
- 1 cup chopped fresh parsley, stems removed
Instructions
- 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 ½ 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)
Notes
- Cooking Tip: If you can't find Spanish Chorizo, Mexican chorizo works here, but you must make sure to fully cook it.
- Recipe Variations: You can omit the Chorizo all togther or use a different kind of meat like cooked chicken or beef. And if you want a more mild version, use green bell peppers instead of jalapeno peppers.
- Leftovers: Store leftovers in the fridge in tight-lid glass containers for up to 3 days. I prefer not to reheat this and just eat the leftovers at room temperature!
- Visit our Store for extra virgin olive oils and for all-natural and organic spices including turmeric, paprika, and cumin.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: Entree
- Method: Stovetop
- Cuisine: Mediterranean
*This post first appeared on The Mediterranean Dish in February 2016 and has recently been updated with new media and information for readers' benefit.
I am making this for my husband's family this weekend! I am so excited to try it!
This recipe is super tasty. My family adores it. I had pre-cooked shrimp pieces so I defrosted them an added them near the end and I found that quinoa is a good whole food substitute for couscous.
This was great!! It was fast and delish! We spritzed it with lemon and it was perfect! Many thanks for the tip about using Italian sausage rather than the Chorizo...one of my children can't handle hot items like that so it was a terrific suggestion. Thanks, Suzy!!
So glad to hear it, Ann! Thank you so much
Great recipe. I have made this with bacon when I didn't have chorizo and I like it better with the bacon.
Thanks for sharing, Ruth!
I can’t wait to try it
Yay!
Hi! I love your blog and can't wait to try your recipe. But i have a question... could i substitute israeli couscous for regular couscous? thank you!
Thank you! So glad to have you here. Yes, Israeli couscous would work, but the cooking time will vary. I would consult the couscous package for that.
Hi!
I was wondering if the 1 and 1/4 cup of couscous in this recipe is a measurement of the dry couscous or cooked couscous? Thanks!
Hi there, great question! the couscous measurement is for dry, uncooked couscous. Typically, if an ingredient is needed cooked, the ingredient list would state, "1 1/4 cup cooked couscous." Hope this helps
thank you so much for posting progress photos with the recipes, I cant wait to try several recipes from the website.
Aly,thank you for stopping by! I am glad the photos are helpful! Can't wait to hear what you make next!
This Recipe looks amazing I can't wait to try it! Will this dish last a few days in the fridge? (I'm thinking of making it for next weeks lunches for work!) Thanks!
Hi Kim, so sorry for my tardy response here, I've been away from my office and just now have a chance to connect my laptop. This recipe would be good for 3 days or so, if stored in airtight container in the fridge.
This recipe looks fabulous (as do all of your recipes, I'm just going to eat hear for a couple months!)
I have a question regarding the Chorizo. I can only find Mexican (soft) Chorizo here. I'm sure I will need the hard Spanish type, correct?
Hi Sandi!
Either Chorizo should work in this recipe. My family is in the middle of a move, so I am now catching up on comments. I hope you enjoyed this one! Can't wait to hear what u think of other recipes here!
If I don't have cous cous on hand, would basmati rice or quinoa work?
Sounds delicious, will be making tonight!
Sure, but you'll want to fully cook the rice or quinoa separately first, then add everything together. In this recipe, the couscous cooks right in the pot of shrimp and chorizo, but that's because quick cook couscous takes very little time. Enjoy!
Suzy,
I made it last night with the variations I had emailed you about. It was really good but I felt like it needed something that would give it that little kick. My wife wife tried it and said it good but you should have put cilantro in it, I said,fudge I forgot to put the cilantro in that's what it needed which I forgot to add in my haste to make quickly. Lol oh well, very good will make again.
Peter
Hi Suzy, thanks for this recipe, I will definitely try it next week! And btw I love your blog, the pictures are very nice and recipes looks delicious.
Valerie, thank you so much for your kind note! So glad you're enjoying the blog. Hope you love this recipe!
We're vegetarians, though we do eat seafood occasionally. Do you have any ideas about a vegetarian substitute for the chorizo?
Thank you!
Leslie, I believe there may be some soy-based sausage or "imitation" chorizo out there, but I honestly don't use them. Instead, I would try to add vegetables like red bell peppers and green onions, add more spices and cayenne pepper to compensate for the heat. Or add another seafood like pieces of firm white fish fillet ...perhaps spice the fish in advance so the flavor would have saturated a little. Hope this helps some.
Was this made with Spanish or Mexican chorizo? Thanks
Spanish Chorizo, if it's available to you. Otherwise, Mexican Chorizo would probably work as well. Thanks for the good question, Dianne!
Delicious sounding recipe! Pinned. Thanks for sharing.
Great, Mary! Thanks for stopping in. Hope you give this a try soon.