Romesco Shrimp & Couscous Skillet with Spinach & Tomatoes page

Step by Step method

Step 1.

1Prepare

Step 2.

Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes; place in a bowl and season with salt and pepper. Quarter and deseed the lemon.

Step 3.

2Start the skillet

Step 4.

Pat the shrimp dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the sliced white bottoms of the scallions, seasoned tomatoes, spinach, and romesco sauce; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the shrimp are opaque and cooked through.

Step 5.

3Finish the skillet

Step 6.

Add the couscous, currants, and capers to the pan. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add 1 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Heat to boiling on high. Once boiling, turn off the heat. Tightly cover the pan with foil (or a lid) and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Stir to combine. Taste, then season with salt and pepper if desired.

Step 7.

4Make the lemon labneh & serve your dish

Step 8.

Meanwhile, in a bowl, combine the labneh and the juice of 2 lemon wedges; season with salt and pepper. Serve the finished skillet drizzled with lemon labneh. Garnish with the sliced green tops of the scallions. Serve the remaining lemon wedges on the side. Enjoy!