Food and Recipes Seafood Shrimp Israeli Couscous and Shrimp Recipe 5.0 (1) 1 Review Thanks to two quick-cooking ingredients—couscous and shrimp—this tasty skillet supper comes together in no time at all. Remove the pan from the stovetop right after the shrimp turn pink. They'll finish cooking in the hot skillet without turning rubbery. By Ivy Odom Ivy Odom Ivy is an Editorial Producer for Dotdash Meredith and hosts an array of lifestyle videos. She also authors a bi-monthly recipe column for Southern Living. Ivy has over four years of experience as on-camera talent across multiple platforms, including TikTok, Snapchat, television, and other social channels, as well as extensive producing and editing experience for TikTok. Southern Living's editorial guidelines Published on February 7, 2019 Print Rate It Share Share Tweet Pin Email Photo: Antonis Achilleo; Prop Styling: Claire Spollen; Food Styling: Torie Cox Active Time: 20 mins Total Time: 30 mins Yield: 4 serves Ingredients 1 1/4 pounds medium peeled, deveined raw shrimp 1 tablespoon finely chopped garlic (from 3 garlic cloves) 1/4 teaspoon black pepper 6 tablespoons extra-virgin olive oil, divided 3 tablespoons fresh lemon juice (from 2 lemons), plus 1 lemon, cut into wedges, divided 1 1/4 teaspoons kosher salt, divided 1 medium-size red bell pepper, thinly sliced 1 medium-size yellow bell pepper, thinly sliced 1 cup uncooked Israeli couscous 1 1/2 cups chicken stock 1/4 cup fresh flat-leaf parsley leaves 1/4 cup torn fresh basil leaves 1/4 teaspoon crushed red pepper Directions Combine shrimp, garlic, black pepper, 3 tablespoons of the olive oil, 1 tablespoon of the lemon juice, and 1⁄2 teaspoon of the salt in a medium bowl; toss to coat. Let stand at room temperature until ready to use. Heat 1 tablespoon of the olive oil in a 10-inch cast-iron skillet over medium-high. Add bell peppers; cook, stirring occasionally, until tender-crisp and charred, about 5 minutes. Sprinkle with 1⁄4 teaspoon of the salt. Transfer to a plate. Add couscous to skillet; cook over medium-high, stirring constantly, until toasted and fragrant, about 2 minutes. Add stock and remaining 1⁄2 teaspoon salt; bring to a boil. Cover and reduce heat to medium-low; simmer until tender and almost all liquid is absorbed, about 10 minutes. Uncover skillet, and top couscous with bell peppers and shrimp. Increase heat to medium; cover and cook until shrimp are just cooked through, 5 to 7 minutes. Remove from heat, and drizzle with remaining 2 tablespoons each olive oil and lemon juice. Garnish with parsley, basil, and crushed red pepper. Serve with lemon wedges. Rate it Print