couscous timbales with shrimp
Ingredients
- 3 Tbsp olive oil
- 1 tsp sweet Hungarian paprika
- 1/2 tsp ground cumin
- 2 garlic cloves, minced
- 8 oz medium shrimp, shelled and deveined
- 1 to 1 1/2 cups chicken broth
- 1 1/2 cups instant couscous
- 1 red pepper, finely diced
- 1/4 cup minced fresh cilantro
- 3 inner celery stalks, finely diced
- 2 tsp finely diced preserved lemon rind
- 3 Tbsp fresh lemon juice
- 6 fresh cilantro leaves, for garnish
Instructions
In a medium skillet over medium high heat, heat 2 Tbsp of olive oil. Add the paprika, cumin, and garlic. Cook, stirring, until fragrant, 1 to 2 minutes. Add the shrimp and cook until they turn pink, 3 to 4 minutes. With a slotted spoon, transfer the shrimp to a cutting board and cut them into 1/2-inch dice. Set aside
Transfer the pan juices to a measuring cup. Add enough chicken stock to make 1 1/2 cups liquid. In a medium saucepan, bring the liquid to a boil with the remaining tablespoon of olive oil. Gradually stir in the couscous and remove from the heat. Cover and let stand for 5 minutes. Transfer the couscous to a bowl and fluff with a fork. Let cool. Add half the diced pepper, the cilantro, celery, lemon rind, lemon juice, ground pepper and diced shrimp. Set aside.
Pack 2/3-cup portions of the couscous mixture into 6 slightly oiled ramekins. Unmold the timbales on salad plates, and spoon some coulis around the base of each. Garnish with diced red pepper and a cilantro leaf.
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