Tested till perfect One-Pot Shrimp and Couscous
One-Pot Shrimp and Couscous
Photography by Jeff Coulson/TC Media

One-Pot Shrimp and Couscous

There is very little cleanup after cooking this colourful dish. Toasting the couscous gives it a boost of nuttiness.

By The Test Kitchen

Source: Canadian Living Magazine: September 2013

Recipe4 out of 5 based on 17 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 10 minutes
  • Total time 15 minutes
  • Portion size 4 to 6 servings


  • 2 tbsp 2tbspbutter
  • 1 1large sweet onionsweet onions, thinly sliced
  • 3 3cloves garlic, chopped
  • 1/2 tsp 1/2tspsmoked paprika
  • 1/4 tsp 1/4tspeach salt and pepper
  • 1 cup 1cupcouscous
  • 450 g 450gdeveined peeled medium shrimp
  • 1 cup 1cupgrape tomatogrape tomatoes
  • 1 cup 1cupsodium-reduced chicken broth, or vegetable broth
  • 4 cups 4cupsbaby spinach
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In large Dutch oven or saucepan, melt butter over medium-high heat; cook onion, garlic, paprika, salt and pepper, stirring occasionally, until softened, about 5 minutes.

Add couscous; toast for 2 minutes. Stir in shrimp, tomatoes and broth; bring to boil, Cover and turn off heat; let stand on burner until no liquid remains and shrimp are pink, about 5 minutes. Stir in spinach.

Nutritional Information per each of 6 servings: about

cal 249 pro 21g total fat 6g sat. fat 3g
carb 29g dietary fibre 2g sugar 5g chol 125mg
sodium 358mg

% RDI:

potassium 434mg calcium 9 iron 23 vit A 30
vit C 15 folate 29
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