Warm Paella Couscous Salad with Shrimp

For the couscous, melt butter in large pot over medium heat. Saute onions and garlic until softened, 3 minutes. Stir in couscous and cook until it starts to brown lightly. Pour in chicken stock, saffron, oregano, salt and pepper. Bring to boil. Reduce to simmer and cover with lid. Couscous should be cooked completely after 15-20 minutes. Remove from heat and fluff with fork. (All chicken stock should be absorbed.) Stir in peas, diced tomatoes and parsley. Set aside.

For the shrimp, heat garlic in butter and olive oil in a skillet over medium heat until fragrant. Sprinkle shrimp with salt and pepper. Pour shrimp into hot pan and stir for about 3 minutes or until all shrimp are pink and opaque. Remove from heat and pour in lemon juice and parsley.

To serve, spoon couscous into a bowl and top with shrimp.

Recipe tips: Feel free to add in chicken and sausage to this recipe as well. In traditional Paella, these items are common. I didn’t add them in because I didn’t have them on hand.