Ingredients
1 pound shrimp, peeled and deveined
1 cup couscous
1 cup cherry tomatoes, halved
1 cucumber, diced
1 lemon, juiced and zested
2 tbsp olive oil
1/2 cup chicken or vegetable broth
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
1/4 cup fresh dill, chopped
Salt and pepper to taste
Optional: 1/4 cup crumbled feta (non-alcoholic) or vegan alternative
Instructions
Put couscous in a bowl
Pour 1/2 cup broth and lemon juice over couscous
Let sit for 15 minutes, then fluff with a fork
In a skillet, heat 1 tbsp olive oil over medium heat
Sauté garlic for 1 minute, then add shrimp
Season with salt, pepper, lemon zest, and half each parsley/dill
Cook 2-3 minutes per side until pink and opaque
In a large bowl, combine raw cherry tomatoes, cucumber, and remaining herbs
Toss with 1 tbsp olive oil and a light squeeze of fresh lemon
Divide couscous into bowls, top with shrimp and dressed vegetables
Garnish with feta (optional) and additional lemon wedges
Notes
Use any seasonal veggies like bell peppers, spinach, or zucchini
Adjust lemon juice and olive oil to taste
Couscous swaps: Try whole wheat or gluten-free if preferred
Make ahead: Assemble bowls and refrigerate up to 24 hours before serving
- Prep Time: 15
- Cook Time: 15
- Category: Mediterranean Basics
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 300mg