Paprika Shrimp with Lemon Couscous

• 180 g, thawed and patted dry — Raw peeled and deveined shrimp
• 70 g (about 1/3 cup dry) — Dry whole-wheat couscous
• 50 g — Raw baby spinach
• 100 g, halved — Raw cherry tomatoes
• 25 g, sliced — Pitted black olives
• 15 g (1 tbsp) — Fresh lemon juice
• 4 g, finely grated — Raw garlic
• 10 g (about 2 tsp) — Extra-virgin olive oil
• 1 g (about 1/2 tsp) — Smoked paprika
• 0.5 g (about 1/8 tsp) — Fine salt
• 0.3 g (about 1/8 tsp) — Ground black pepper

Method

1. 1Season the couscousPlace the couscous and half the salt in a heat-safe bowl.Look for: The salt is evenly scattered through the grains.
2. 2Steam the couscousPour over 85 ml boiling water, cover tightly, and leave for 5 minutes.5 minLook for: The couscous absorbs all visible water.Safety: Pour boiling water carefully.
3. 3Fluff with lemonFluff the couscous with a fork and fold in half the lemon juice.Look for: The grains are tender and separate.
4. 4Season the shrimpPat the shrimp dry and toss with paprika, remaining salt, and black pepper.Look for: Every shrimp carries an even red spice coating.Safety: Wash hands after handling raw shrimp.
5. 5Sear the shrimpHeat the olive oil in a skillet over medium-high and cook the shrimp for 2 minutes per side.4 min · 145°FLook for: The shrimp are opaque, loosely curled, and reach 145°F.Safety: Verify shrimp reach 145°F.
6. 6Cook the vegetablesAdd the garlic, tomatoes, olives, and spinach and cook for 2 minutes.2 minLook for: The spinach is wilted and the tomatoes are warm but intact.
7. 7Fold in the couscousAdd the couscous and remaining lemon juice and fold until evenly glossy.Look for: The grains remain separate and every shrimp stays visible.Safety: Serve immediately or refrigerate seafood leftovers within 2 hours.