Shrimp With Couscous & Spring Peas

Recipe Directions

1. For best results, take the shrimp out of the refrigerator 5 minutes before starting to cook. If you skip this step, you may need to cook the shrimp longer than this recipe card indicates.
2. Fill a 4-6 quart pot 2/3 full with water. If you are making more than 3 servings, you may need a larger pot. Put the pot on the stove over high heat. Add 2 tbsp of salt to the water. (The water should taste salty). When the water has reached a boil, add the couscous (a) to the pot. Cook for 4 minutes.
3. As soon as you add the couscous to the pot, heat a skillet or saute pan over medium heat for 90 seconds. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan.
4. Add the peas, carrots, onion and garlic (b) to the pan. Season with a generous pinch of salt and pepper. Stir well to coat the vegetables with the salt and pepper. Saute for 4 minutes, stirring occasionally.
5. Cut open the package of shrimp (c) and place the shrimp on a plate. Season on both sides with a pinch of salt and pepper.
6. When the couscous has cooked for 4 minutes, strain and set aside.
7. When the vegetables have cooked for 4 minutes, add the shrimp to the pan. Stir and make sure each piece of shrimp is touching the bottom of the pan. Cook for 1 minute.
8. After 1 minute, use tongs to flip the shrimp over. Then add the cooked couscous and the country ham (d) to the pan. Stir once. Cook for 1 minute without stirring. After 1 minute, stir well to combine all of the ingredients together.
9. Turn off the heat and add the cider mostarda (e) to the pan. Stir well. Add the pea tendrils (f) to the pan and stir again. Taste and add more salt and pepper if you wish.