Shrimp Couscous with Seafood Broth

Chef Serge Falesitch garnished this dish with carrot "crabs," dill, and chives.


6 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 276
Caloriesfromfat 21 %
Fat 6.3 g
Satfat 1.6 g
Monofat 2.4 g
Polyfat 1.3 g
Protein 27.8 g
Carbohydrate 27.7 g
Fiber 3.2 g
Cholesterol 176 mg
Iron 4.7 mg
Sodium 381 mg
Calcium 79 mg


1 1/2 pounds unpeeled rock shrimp or medium shrimp
1 teaspoon unsalted butter
1 1/3 cups chopped onion
1/2 cup chopped celery
1/3 cup chopped carrot
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
4 garlic cloves, chopped
6 cups coarsely chopped tomato
4 cups water
1 cup dry white wine
1 tablespoon tomato paste
1 teaspoon unsalted butter
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup uncooked couscous
1 tablespoon olive oil
1 cup diced red bell pepper
1 cup diced yellow bell pepper
1/2 cup diced yellow squash
1/2 cup diced zucchini


Peel shrimp, reserving shells, and set shrimp aside.

Melt 1 teaspoon butter in a large Dutch oven over medium heat. Add reserved shrimp shells, onion, celery, carrot, thyme, and garlic; sauté 3 minutes. Add tomato, water, wine, and tomato paste; bring to a boil. Reduce heat, and simmer, uncovered, 35 minutes. Place half of seafood broth in a blender, and process until smooth. Strain pureed seafood broth through a sieve into a bowl; discard solids. Repeat process with remaining seafood broth.

Combine 1 cup seafood broth, 1 teaspoon butter, salt, and pepper in a medium saucepan, and bring to a boil; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork before serving.

Heat oil in a large nonstick skillet over medium-high heat. Add shrimp, and sauté 1 minute. Add bell peppers, squash, and zucchini; sauté 3 minutes. Stir in couscous and an additional 1 1/2 cups seafood broth; cook 1 minute.

Note: Store remaining seafood broth in an airtight container in refrigerator for up to 1 week, or freeze for up to three months.