What I love about this dish as that you can add whatever vegetables you have around.When I made the version in the photograph I was running low on pretty much on everything so I decided to keep the published version as simple as possible so that you can add whatever you happen to have on hand, chopped tomato works well, as do bell peppers.I made the version in the photograph using Israeli couscous, for two reasons, one I find that as it is slightly bulkier it pairs well with the shrimp and two, that was what I had in the cupboard.You could just as easily used regular couscous (instant is usually a staple in my kitchen), but you will probably want to reduce amount of stock you use and I would add the paprika and the saffron to the stock before you being it to a boil and then just pour the hot stock mixture over the couscous and let it sit covered while you cook the shrimp.
Saffron Couscous with Garlic Shrimp
Saffron Couscous with Garlic Shrimp
Serves one
Ingredients
¼ cup Israeli couscous ½ cup chicken stock Pinch saffron threads ¼ teaspoon paprika 4 oz large shrimp 1 clove garlic finely chopped 1 shallot finely chopped 1 teaspoon fresh chilli deseeded finely chopped 1 teaspoon basil finely chopped
Method
In a small saucepan combine the chicken stock, saffron and paprika and mix well.Add the Couscous and cook until just done, about 7 minutes.Meanwhile add the shallots, garlic and chilli to a non stick sauce pan and sauté until just transparent.Add the shrimp and cook until pink and just done.Mix the basil through the couscous and Serve the shrimp on top of the Saffron Couscous.Alternatively you could chop the shrimp and mix it through the couscous.
