The trio responsible for all the flavor in this elegant meal of couscous and shrimp are tomato paste: bright yet savory—and better when caramelized within an inch of its existence—rosemary: piney, cozy—an herb that’s comfortable next to other proud flavors—and Marcona almonds: decadent, nutty, and buttery sweet. Together, they take the 10-minute wonder of steamed couscous to a whole new plane of flavor.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 teaspoons dried rosemary
• 3 tablespoons tomato paste
• 1 teaspoon kosher salt
• 3 cups (24 ounces) water
• 2 cups moroccan couscous
• 1/2 cup salted marcona almonds, coarsely chopped
• 1 tablespoon extra-virgin olive oil
• 1 pound large shrimp, peeled and deveined, patted dry
• kosher salt, to taste
• 5 garlic cloves, peeled and grated (1½ tablespoons)
• 1 pint (about 320 g) cherry tomatoes, halved
• 1 tablespoon unsalted butter

Directions

1. Make the couscous: In a medium saucepan, heat oil over medium-low heat until shimmering. Add the rosemary, tomato paste, and salt. Cook and stir with a rubber spatula until the tomato paste deepens in color and the smells fragrant, about 5 minutes. Add the water and stir until the tomato paste dissolves. Bring the tomato-water mixture to a boil over high heat. Stir in the couscous, cover, and turn off heat. Let stand until liquid is absorbed, about 10 minutes. Remove the lid, add the almonds, and fluff with a fork until the almonds have been mixed in.
2. Make the shrimp: In a large skillet, heat oil over medium until shimmering. Season the shrimp with salt and add to the skillet in a single layer. Cook until shrimp begin to turn pink, 2 to 3 minutes. Flip the shrimp and cook until almost cooked through, 1 minute more. Add the tomatoes, garlic, and butter to the skillet. Cook and stir until the butter melts and the tomatoes begin to burst, 3 to 4 minutes. Season to taste with salt; turn off the heat. Serve immediately over the couscous.