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Spicy Chicken & Shrimp Couscous

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  • Written by jessicajones
  • Category: Fish
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Spring is on its way and with it comes a more hectic schedule for parents: kids sports games, special holidays and the final school push until summer.  Although I adore long, slow-braised dishes in the winter, come spring I am ready to switch it up! Quick cooking grains and proteins are the answer. They offer substantial health benefits, time saved in the kitchen and deliver lighter cuisine to the family. The key is to use exciting flavors. Use S&T’s special blends to add the needed punch and character to simple dishes. In this recipe, I have used bold paprika, S&T Special Rice and Paella Blend as well as the intensely sweet, dried purple Nora pepper from Spain. The meal hits the spot for a quick dinner…and just in time to head outside for the last bits of sunshine

Recipe for Spicy Chicken & Shrimp Couscous

3 TBSP Extra virgin oilive oil

1 onion, finely chopped

2 large garlic cloves, minced

4 slces of thick bacon, sliced into lardons

1 TBSP sweet paprika

1 1/2 cups of good quality chicekn stock

2 TBSP S&T Special Rice and Paella Blend

1 dried Nora pepper, whole

2/3 lb boneless chicken breast, diced into 1 inch cubes

1/2 lb peeled and cleaned shrimp, chopped

1 1/2 cups couscous

1 plum tomato, chopped

2 TBSP italian parsley, chopped

1/2 cup frozen peas (optional)

Add 1 tbsp olive oil and bacon into a large Dutch oven. Cook on medium low heat until somewhat crisp. Add onions, garlic and remaining olive oil and saute until softened. Add paprika,  saute for 1-2 minutes. Turn heat up to medium high and stir in chicken stock, peas (optional), S&T Rice and Paella blend and Nora pepper. Bring to a boil. Add chicken and shrimp and cook for 3 minutes. Stir in couscous, cover wth tight fitting lid, turn off heat and let steam for 5 minutes. Once couscous is cooked, keep the Dutch oven on medium heat for 5 minutes to crisp up the bottom of the dish (you want a drier, crunchy texture than steamed couscous). Garnish with chopped tomato and parsley.

En joie!

Lynn Cardin



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