Spicy Couscous With Shrimp Chicken and Chorizo ..aka Yum! |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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I just had to add this recipe! My husband and I love it and we absolutely cook it at least once a month..if not more! It can get kind of spicy so beware of how much spice you like and alter the amount! This recipe is based off of one I saw on the Rachael Ray talk show..but I never could find the actual recipe so its just what I can remember from some notes I jotted down!! ** I usually don't have the Saffron and this is just as great without it, so don't fret if you don't have that spice because its outrageously expensive! Ingredients:
1/4 cup extra virgin olive oil (extra virgin olive oil) |
1/2 lb chorizo sausage, cut into bite size pieces (castings removed) |
3/4 lb chicken tenderloins, cut into bite size pieces |
1 fresh bay leaf |
4 -5 sprigs fresh thyme |
1 medium onion, chopped (small pieces) |
1 lb medium shrimp (deveined and peeled) |
1/2 teaspoon crushed red pepper flakes |
4 garlic cloves, grated |
1 -2 chopped jalapeno (to taste) |
1 teaspoon turmeric |
1 pinch saffron thread |
salt and pepper |
2 cups couscous |
2 cups chicken stock |
1 cup frozen peas |
1 lemon, zest of |
Directions:
1. Heat the EVOO over medium-high heat in a deep skillet- make sure the pan has a tight fitting lid.
2. Add the chorizo, cook for 1 minute to render some of the fat, then add the chicken, bay leaf, thyme and onions.
3. Cook for 2 minutes to start softening the onions, then add the Shrimp, Red Pepper Flakes, garlic, Jalapenos, tumeric and saffron, and cook until the shrimp are just about cooked through (about 3 minutes) Season with salt and pepper then add the stock.
4. Bring Stock to a boil then stir in the couscous, pea's and lemon zest. Cover and turn off heat. Let stand for 5 minutes then fluff with fork remove bay leaf and thyme stems and your ready to eat!
5. Enjoy.
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