Garlic Shrimp Fra Diavolo

• 200 g, thawed and patted dry — Raw peeled and deveined shrimp
• 150 g, quartered — Raw cherry tomatoes
• 65 g (about 1/3 cup dry) — Dry whole-wheat couscous
• 6 g, finely grated — Raw garlic
• 10 g, thinly sliced — Fresh basil leaves
• 1 g (about 1/2 tsp) — Crushed red pepper flakes
• 10 g (about 2 tsp) — Extra-virgin olive oil
• 0.6 g (about 1/8 tsp) — Fine salt
• 0.3 g (about 1/8 tsp) — Ground black pepper

Method

1. 1Steam the couscousPlace couscous with half the salt in a bowl, pour over 80 ml boiling water.Look for: Everything is evenly positioned and ready for the next action.
2. 2Cover for 5 minutesCover for 5 minutes, then fluff until separate.5 minLook for: The couscous is tender and no water remains at the bottom.Safety: Pour boiling water carefully and uncover away from your face.
3. 3Cook the fiery tomato sauceHeat olive oil in a skillet over medium-high heat.Look for: The cooking surface or appliance is fully heated and ready for the next action.
4. 4Add tomatoesAdd tomatoes, garlic, chile flakes, remaining salt, and black pepper, and cook for 5 minutes while crushing the tomatoes.5 minLook for: The tomatoes form a chunky red sauce and the garlic smells fragrant rather than raw.Safety: Avoid breathing directly over blooming chile and protect eyes from splatter.
5. 5Simmer the shrimpAdd shrimp to the sauce in one layer, cook for 2 minutes per side.4 minLook for: This cooking stage is complete and the food is ready for the next action.Safety: Do not reuse utensils that touched raw shrimp and cook shellfish to 145°F.
6. 6Fold in basilFold in basil, and serve immediately with the couscous.Look for: Shrimp reach 145°F, turn opaque, and curl loosely while the sauce clings to them.