Updated Nov 24, 2014Chatelaine
1/2 340-g pkg
frozen uncooked medium shrimp, preferably peeled
Italian or chorizo sausages
jalapeno, finely chopped, or 1/2 tsp hot red-chili flakes
sliced pimento-stuffed green olives
1 1/2 tsp
dried oregano leaves
paprika, preferably smoky
condensed chicken broth
- Place shrimp in a sieve and rinse under cold running water until thawed. Pat dry with paper towel. Oil a large saucepan and set over medium. Thickly slice sausages. Add to pan and stir oft en until lightly browned, 4 min. Coarsely chop onion and add to browned sausages. Stir frequently until onion begins to soften, 3 min.
- Meanwhile, prepare tomato, garlic, jalapeno and olives. Add all along with seasonings. Stir occasionally, uncovered, until tomato starts to break down, 3 min. Add broth and shrimp. Using a wooden spoon, scrape up any brown bits from pan. Bring to a boil. As soon as shrimp are pink, stir in couscous. Cover and remove from heat. Let stand until liquid is absorbed, about 5 min. Fluff with a fork and sprinkle with parsley.