Shrimp with Chickpeas and Spinach over Couscous

Instructions

1. 1

   Prepare the couscous

   Put the couscous in a bowl. Bring the water to a boil, pour it over the couscous, cover, and let stand for 5 minutes. Fluff the grains with a fork.

   
2. 2

   Sauté the onion and spices

   Finely chop the onion and mince the garlic. Heat the olive oil in a large skillet over medium heat. Cook the onion for 4 minutes, until softened and lightly golden around the edges. Add the garlic, smoked paprika, and cumin, and stir for 30 seconds until fragrant.

   
3. 3

   Cook the tomato base

   Add the chopped tomatoes, chickpeas, 1.5 g of the salt, and the black pepper to the skillet. Stir and simmer gently for 5 minutes to meld the flavors and let some of the liquid evaporate.

   
4. 4

   Finish with the shrimp and spinach

   Add the patted-dry shrimp and cook them in the sauce for 3 to 4 minutes, turning them halfway through. Once they are opaque and pink, stir in the spinach and the remaining 0.5 g of salt. Stir for about 1 minute, just until the spinach wilts. Remove from the heat and add the lemon juice and chopped parsley.

   
5. 5

   Serve

   Divide the couscous between two bowls and spoon the shrimp and chickpea mixture on top. Serve right away while the shrimp are juicy and the couscous is fluffy.