Saffron Tomato Shrimp Couscous Skillet
Sweet shrimp, saffron tomatoes, and fluffy couscous come together in a bright one-pan supper.
Prep: 10 · Cook: 25 · Total: 35 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (186 reviews)
INSPIRED BY
This original skillet borrows the comfort of tomato couscous and the color and aroma of saffron seafood rice dishes.
Story
Casey loves a skillet that makes the table feel cared for without creating a pile of dishes. Saffron gives the couscous a sunny, savory perfume, and the shrimp stay tender because they steam right in the tomato broth. A cool spoonful of yogurt at the end is the small trick that makes every bite feel balanced.
By Casey
Ingredients
- 1 1/2 cups low-sodium chicken broth
- 1/4 teaspoon saffron threads
- 1 cup pearl couscous
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 1 cup crushed tomatoes
- 1 pound large shrimp, peeled and deveined
- 1/2 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes
- 1 tablespoon lemon juice
- 1/3 cup plain Greek yogurt
- 1/4 cup chopped parsley
Instructions
- Warm the broth in a small saucepan or microwave-safe bowl. Crush the saffron between your fingers and stir it into the warm broth.
- Heat 1 tablespoon oil in a deep skillet over medium heat. Add the onion and cook for 4 minutes until soft, then stir in the garlic for 30 seconds.
- Add the couscous and toast for 2 minutes, stirring, until the grains smell nutty. Pour in the saffron broth and tomatoes.
- Season with the red pepper flakes and half of the salt. Cover and simmer for 8 minutes until the couscous is almost tender.
- Nestle the shrimp into the couscous, drizzle with the remaining oil, and cover. Cook for 4 to 5 minutes until the shrimp are opaque and curled.
- Stir in the lemon juice, fluff the couscous, and dollop with yogurt. Scatter with parsley and serve from the skillet.
Chef Tips
- Let saffron bloom in warm broth before it hits the pan for a fuller aroma.
- Pearl couscous can absorb liquid quickly, so keep the lid on during the final shrimp cook.
- Use medium shrimp if that is what you have and shorten the last cook by a minute.
- Add a splash of broth when reheating leftovers.
Cook's Notes
- **Saffron:** Bloom the threads in warm broth for even color.
- **Couscous:** Toast the grains before adding liquid for a deeper flavor.
- **Shrimp:** Pull the skillet from heat as soon as the shrimp turn opaque.