Shrimp and couscous with tomatoes and toasted almonds from Milk Street Tuesday Nights Mediterranean: 125 Simple Weeknight Recipes from the World's Healthiest Cuisine (page 33) by Christopher Kimball

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Notes about this recipe

  • paul_449t9u on February 06, 2026

    I used pearl couscous which I don’t think turned out as well (smaller is probably better), it was a tad bit soupy as well. I think it needs a salad or bread with it. Overall flavor profile is good and not too much effort (this can be made easily on a weeknight).

  • cameron_9ui0sv on January 27, 2026

    I really liked the subtle cinnamon flavor and crunch of the toasted sliced almonds. After 10 minutes off the heat, the shrimp were cooked well, but the couscous was still a tad soupy. One change I would make is to toasted the almond slices dry instead of frying them in oil.

  • foodgloriousfood on January 29, 2024

    This was ok. The instructions call for lid on, heat off after stirring the couscous in and adding the shrimp and leaving that 10 mins to steam but the shrimp weren’t cooked by that time so I had to turn the heat back on and cook for longer. The resulting dish was pleasant but a bit ordinary and needed something or a number of somethings. It was good but not great. Not a keeper for me.

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