What is Israeli couscous?

Israeli couscous, also called pearl couscous, is a small round pasta with a chewy texture. It works perfectly in risotto-style dishes.

How is couscous risotto different from traditional risotto?

Instead of rice, it uses Israeli couscous, which cooks faster and requires less stirring but still gives a creamy result.

Can I make this ahead of time?

Yes, but it thickens as it sits. Reheat gently with a splash of broth or water to loosen it up.

Couscous Risotto with Shrimp and Leek

Name: Couscous Risotto with Shrimp and Leek
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 12–16 medium shrimp (peeled & deveined) (31/40 per pound); 2 Tbsp unsalted butter, divided; 1 Tbsp olive oil; 1 medium leek, cleaned & thinly sliced (white + light green parts, about 1.5 cup); ¾ cup Israeli (pearl) couscous; ½ tsp ground coriander; ¼ cup dry white wine; 18 oz warm broth (chicken or vegetable), plus more as needed to reach desired consistency; ¼ cup frozen peas; ¼ cup Parmesan, grated; 2 Tbsp minced parsley, for garnish; Zest of ½ lemon, for garnish; Salt & pepper, to taste

Couscous Risotto with Shrimp and Leek

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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!

Author: George
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 2 servings 1x
Category: Main
Method: Stovetop
Cuisine: Mediterranean

Ingredients

Scale

12–16 medium shrimp (peeled & deveined) (31/40 per pound)
2 Tbsp unsalted butter, divided
1 Tbsp olive oil
1 medium leek, cleaned & thinly sliced (white + light green parts, about 1.5 cup)
¾ cup Israeli (pearl) couscous
½ tsp ground coriander
¼ cup dry white wine
18 oz warm broth (chicken or vegetable), plus more as needed to reach desired consistency
¼ cup frozen peas
¼ cup Parmesan, grated
2 Tbsp minced parsley, for garnish
Zest of ½ lemon, for garnish
Salt & pepper, to taste

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Instructions

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

Find it online: https://www.myeclecticbites.com/couscous-risotto-shrimp-leek/