Tomato-saffron shrimp over couscous

Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.

• 21.16 oz raw large shrimp, peeled, deveined and tails removed, kept refrigerated
• 7.05 oz dry instant Moroccan couscous
• about 1 cup + 4 tbsp + ⅞ tsp water, for the couscous
• about 6 tbsp + 2 ¼ tsp hot water, for the saffron
• 0.0053 oz saffron threads, a generous pinch
• 14.11 oz canned diced tomatoes with their juices
• 3.53 oz shallots, finely chopped
• 0.317 oz garlic, minced
• about 1 ½ tbsp olive oil, divided
• about ½ tsp fine salt, divided
• about 0.22 tsp ground black pepper
• 0.282 oz flat-leaf parsley, finely chopped

Let’s make it

1. Lightly crush the saffron threads between clean fingers and steep in the 3.53 oz hot water for 5 minutes. Pat the refrigerated shrimp dry with paper towels and keep cold while you prepare the sauce. Wash hands and any surfaces that touched raw shrimp.
2. Heat 0.529 oz olive oil in a wide skillet over medium heat. Cook the shallots for 4–5 minutes until softened. Add the garlic and stir for 30 seconds.
3. Add the diced tomatoes with their juices, saffron and steeping water, 0.0705 oz salt and the black pepper. Bring to a simmer and cook uncovered for 10–12 minutes, stirring occasionally, until the sauce thickens slightly but remains spoonable.
4. Meanwhile, bring the 10.58 oz water to a boil in a small saucepan with the remaining 0.176 oz oil and 0.0353 oz salt. Remove from the heat, stir in the couscous, cover and leave for 5 minutes, or follow the packet's specified liquid ratio and standing time. Fluff with a fork.
5. Nestle the shrimp into the simmering tomato sauce. Cook gently for 4–6 minutes, turning once, until the flesh is firm, pearly and opaque all the way through; check several of the largest shrimp and continue briefly if any center is translucent.
6. Divide the couscous equally among 4 bowls, then distribute all the shrimp and sauce evenly over it. Scatter with parsley and serve immediately. Refrigerate leftovers in shallow covered containers within 2 hours, or 1 hour above 90°F (32°C); reheat leftovers to 165°F (74°C).