Notes: A vegetable mixture with corn works well in this dish; it may be labeled Mexican or Southwest-style. To thaw shrimp, place in a colander and run cool water over them just until thawed, about 5 minutes; drain well.
2 cups vegetable broth
2 teaspoons olive oil
1 package (10 to 12 oz.; 1 2/3 to 1 3/4 cups) couscous
2 cloves garlic, peeled and minced
1 tablespoon chili powder
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon hot chili flakes
1 can (14 oz.) diced tomatoes
1 package (14 to 16 oz.) frozen mixed vegetables
1 package (12 oz.) frozen uncooked peeled, deveined shrimp (51 to 60 per lb.), thawed (see notes)
1/4 cup chopped parsley, fresh cilantro, or mint leaves
How to Make It
In a 2- to 3-quart pan over high heat, bring broth and 1 teaspoon olive oil to a boil. Stir in couscous, cover pan, and remove from heat. Let stand until broth is absorbed and couscous is tender to bite, about 5 minutes.
Meanwhile, in a 5- to 6-quart pan over medium-high heat, stir garlic in remaining teaspoon oil until it just begins to brown, 1 to 2 minutes. Add chili powder, coriander, cumin, and chili flakes; stir until fragrant, about 30 seconds. Add tomatoes (including juices) and bring to a boil over high heat. Stir in frozen vegetables and cook, stirring often, for 3 minutes. Add thawed shrimp and cook, stirring often, until shrimp are opaque but still moist-looking in center of thickest part (cut to test) and vegetables are hot, 4 to 5 minutes. Add salt to taste.
With a fork, fluff the couscous; spoon equal portions of it into wide, shallow bowls. Spoon shrimp and vegetable mixture, including juices, evenly over couscous and sprinkle with parsley.