Ingredients
1 lb large shrimp, peeled and deveined
1 cup couscous
1 lemon, zested and juiced
2 tbsp olive oil
3 cloves garlic, minced
1 tsp dried oregano
1/2 tsp smoked paprika
1/2 cup chopped fresh parsley
1/2 cup chopped fresh mint
1 cup chicken or vegetable broth
Salt and pepper to taste
Instructions
Preheat oven to 375°F (190°C) and heat olive oil in a skillet over medium heat.
Sauté garlic, oregano, and smoked paprika for 1 minute until fragrant.
Add shrimp, season with salt and pepper, and cook for 3-4 minutes until pink and just cooked through.
Push shrimp to the side of the skillet and add couscous, stirring to coat in oil and spices.
Pour in broth and use a spatula to fluff couscous, ensuring even distribution.
Transfer skillet to the oven and bake for 15 minutes until couscous is tender.
Remove from oven, fold in fresh herbs, and stir in lemon juice and zest.
Let sit for 5 minutes before serving.
Notes
Substitute scallops for shrimp if desired.
Use vegetable broth for a vegetarian option.
Adjust seasoning quantities based on skillet size.
Letting couscous rest ensures a fluffier texture.
- Prep Time: 15
- Cook Time: 20
- Category: Mediterranean Table
- Method: Stovetop/Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving (approximately 1.5 cups)
- Calories: 420
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 180mg