Everyone has a different definition of comfort food.
This is mine. I’ll take Israeli couscous, also known as ptitim, over regular mac and cheese anyday. Unlike regular couscous, the Israeli variety has a larger grain and soaks up whatever spices you cook it in with great ease.
Speaking of spices, this dish has just three, but they throw a big punch. Cumin, paprika, and cinnamon give the shrimp that almost blaze orange color.
But the real secret ingredient in my comfy dish is dried apricots. I know, you didn’t see that coming. Dried apricots add a sweetness that pairs nicely with the slightly spicy flavor of the shrimp. Sliced thinly, the dried apricots are soft and chewy when mixed with the couscous.
I wish I could call this a one pot dish, but you’ll use two. One to cook the couscous and one to cook the remaining ingredients, but in my world that’s pretty damn good.
And the best part? Leftovers taste even better.
- 2 tablespoons olive oil, divided
- 1⅓ cup Israeli couscous, dry
- ½ cup coconut milk
- 1½ cup water
- 1 onion, chopped
- 1 lb shrimp
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon cinnamon
- ¼ cup dried apricots, sliced into thin strips
- 1 tablespoon sriracha (optional)
- cilantro as garnish (optional)
- In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add dry couscous and toast until grain is just slightly browned, about 3-4 minutes. Add coconut milk and water, bring to a boil, and reduce heat. Simmer for 15-20 minutes until couscous is fluffy.
- Meanwhile, heat remaining olive oil in a large pan. Add onions and cook until translucent. Stir in shrimp and cook until just barely pink. Add cumin, paprika, and cinnamon and mix well so shrimp is nicely coated. Add dried apricots and cook for an additional 2-3 minutes. To spice up the dish a little more, stir in sriracha (optional).
- Serve shrimp over couscous with cilantro as garnish.
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