Ingredients
1 pound large shrimp, peeled and deveined
1/4 cup olive oil
2 cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon paprika
1 preserved lemon, zested and pitted (optional)
1 cup couscous
1 1/2 cups water or vegetable broth
2 tablespoons lemon juice
1/2 cup chopped fresh parsley
1/4 cup extra virgin olive oil, for dressing
1 red onion, sliced and caramelized
2 cups cherry tomatoes, halved
1 cucumber, diced
1/2 cup chickpeas, drained and rinsed
1/4 cup crumbled feta cheese (optional, halal alternative if needed)
Salt and pepper to taste
Instructions
Preheat grill to high heat and lightly oil the grates.
In a bowl, toss shrimp with olive oil, minced garlic, cumin, paprika, salt, and pepper.
Grill shrimp for 2-3 minutes per side or until charred and cooked through. Set aside to rest.
In a pan, cook couscous in water or broth over medium heat for 5-6 minutes, or according to package instructions. Stir in preserved lemon zest (if using) before fluffing.
Whisk together lemon juice, chopped parsley, and olive oil to make the lemon-parsley dressing. Season with salt and pepper.
Assemble bowls with couscous, grilled shrimp, caramelized red onion, cherry tomatoes, cucumber, chickpeas, and feta (if using). Drizzle with lemon-parsley dressing just before serving.
Notes
Shrimp can be substituted with scallops or firm tofu for a pescatarian or vegetarian version.
Prepare components ahead of time for quick final assembly.
Adjust preserved lemon amount for tartness preferences.
For a halal option, use non-dairy alternative to feta if preferred.
- Prep Time: 15
- Cook Time: 12
- Category: Mediterranean Basics
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Pescatarian
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 4g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 180mg