This creamy couscous risotto with shrimp and leeks is fresh, flavorful, and ready in just 30 minutes. A cozy yet quick one-pan weeknight dinner!
I love risotto, but traditional versions can take some time. Speaking of traditional, this recipe isn’t your classic couscous either. If you’re after a more traditional couscous dish, check out my Zucchini Couscous. But if you’re in the mood for something cozy, quick, and a little unexpected, this pearl couscous risotto with shrimp and leeks is the perfect choice.
Why You’ll Love This Couscous Risotto
- Ready in just 30 minutes
- Creamy, comforting, and full of flavor
- Uses simple pantry and freezer staples
- One-pan recipe with easy cleanup
- Perfect for cozy weeknights or late summer dinners
Ingredients for Couscous Risotto with Shrimp and Leeks
- Protein: Medium shrimp (peeled and deveined)
- Pantry Staples: Olive oil, Israeli (pearl) couscous, ground coriander, dry white wine, chicken or vegetable broth
- Fresh Produce: Leek, lemon, fresh parsley
- Frozen: Green peas
- Dairy: Butter, Parmesan cheese
- Seasoning: Salt and pepper
How to Make It
- Sear the shrimp in butter and oil until just cooked. Set aside.
- Sauté the leeks in the remaining butter until soft.
- Toast the couscous with coriander for a few minutes.
- Deglaze with wine, scraping up any browned bits.
- Simmer with broth until the couscous is tender and creamy.
- Stir in peas, Parmesan, and the cooked shrimp.
- Finish with lemon zest and parsley before serving.
Pro Tips for Perfect Couscous Risotto with Shrimp and Leeks
- Pat the shrimp dry before cooking for the best sear.
- Don’t overcook the shrimp - it only needs about 1 minute per side.
- Use warm broth to help the couscous cook evenly and release its starch for a creamier texture.
- Add more broth as needed to reach your desired consistency. Extra broth keeps the couscous loose and silky instead of too thick.
- No wine? You can deglaze with extra broth and a splash of lemon juice.
- Finish with lemon zest and parsley for a fresh, bright finish without adding extra acidity.
Variations
- Swap the protein. Try seared chicken breast, crispy pancetta, or scallops instead of shrimp.
- Make it vegetarian. Use vegetable broth and skip the shrimp; add extra peas or sautéed mushrooms.
- Make it vegan. Use olive oil or vegan butter, vegan broth (or my Vegan Chicken Flavor Bouillon Powder), nutritional yeast instead of Parmesan, and add roasted vegetables or mushrooms for heartiness.
FAQs About Couscous Risotto
Israeli couscous, also called pearl couscous, is a small round pasta with a chewy texture. It works perfectly in risotto-style dishes.
Instead of rice, it uses Israeli couscous, which cooks faster and requires less stirring but still gives a creamy result.
Yes, but it thickens as it sits. Reheat gently with a splash of broth or water to loosen it up.
I believe this is the faster, easier version of risotto! With juicy shrimp, tender leeks, and creamy couscous, it’s cozy, fresh, and simple enough for any weeknight. For a complete meal, pair it with my Crispy Fried Goat Cheese Salad, or bulk it up with sides like Air Fryer Veggies or Moroccan Roasted Carrots and Parsnips. If you enjoy Mediterranean flavors, take a peek at my Mediterranean Pantry Essentials Guide for the ingredients I always keep on hand. Hope this couscous risotto finds a spot in your weeknight rotation and brings a little cozy comfort to your table.
PrintCouscous Risotto with Shrimp and Leek
This creamy couscous risotto with shrimp and leeks is fresh, flavorful, and ready in just 30 minutes. A cozy yet quick one-pan weeknight dinner!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Main
- Method: Stovetop
- Cuisine: Mediterranean
Ingredients
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12–16 medium shrimp (peeled & deveined) (31/40 per pound)
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2 Tbsp unsalted butter, divided
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1 Tbsp olive oil
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1 medium leek, cleaned & thinly sliced (white + light green parts, about 1.5 cup)
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¾ cup Israeli (pearl) couscous
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½ tsp ground coriander
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¼ cup dry white wine
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18 oz warm broth (chicken or vegetable), plus more as needed to reach desired consistency
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¼ cup frozen peas
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¼ cup Parmesan, grated
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2 Tbsp minced parsley, for garnish
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Zest of ½ lemon, for garnish
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Salt & pepper, to taste
Instructions
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Sear the shrimp
Pat dry and season with salt and pepper. Sear in butter and olive oil until just cooked through, about 1 minute on each side. Don’t overcook the shrimp. Remove and set aside. -
Sauté the leeks
Add the rest of the butter. Cook leeks until soft and fragrant, about 1 - 2 minutes -
Toast the couscous
Stir in couscous and coriander. Toast 2 to 3 minutes for nutty flavor. -
Deglaze with wine
Stir in wine and scrape up browned bits. Let it reduce slightly. -
Simmer with broth
Add broth, stirring occasionally, until couscous is tender and creamy (about 18 - 20 min) on medium heat. If the mixture thickens too much, add extra warm broth a splash at a time until the risotto is loose and silky. -
Finish with dairy + peas
Stir in Parmesan, peas, and cooked shrimp. Stir to mix. -
Garnish and serve
Top with lemon zest and chopped parsley.
Notes
- See the Pro Tips section above for shrimp searing and broth tips
- Add extra broth as needed toward the end of cooking to reach your desired consistency.
- Follow the step-by-step photos to guide your cooking process
- Check out my Mediterranean Pantry Staples Guide to stock your kitchen with essentials
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