Mediterranean Couscous with Shrimp Recipe
This Mediterranean Couscous with Shrimp is a vibrant and flavorful one-pan dish combining juicy shrimp, pearl couscous, cherry tomatoes, kalamata olives, feta cheese, and fresh herbs. The shrimp is sautéed with garlic before being combined with couscous cooked in vegetable broth for a wholesome and easy Mediterranean-inspired meal perfect for a quick dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Salt
Ingredients
Mediterranean Salad
- 1 pint cherry tomatoes, halved
- ⅓ cup kalamata olives, sliced and pitted
- ¼ cup crumbled feta cheese
- 1 tablespoon capers, drained
- ¼ teaspoon black pepper
Shrimp
- 1 pound large shrimp, peeled and deveined
- ¼ teaspoon salt
- 1 tablespoon olive oil
- 3 garlic cloves, minced
Couscous
- 2 cups low sodium vegetable broth
- 1 ½ cups pearl couscous
Finishing Touches
- ½ lemon, juiced
- 2 tablespoons parsley, chopped, for garnish
Instructions
- Prepare the Mediterranean Salad: In a large bowl, combine the halved cherry tomatoes, sliced kalamata olives, crumbled feta cheese, drained capers, and black pepper. Toss gently to mix and set aside.
- Cook the Shrimp: Sprinkle salt evenly over the shrimp. Heat a large deep skillet over medium-high heat. Once hot, add the olive oil, then add the shrimp. Cook the shrimp until opaque, about 2 ½ minutes per side. Stir in the minced garlic during the last minute of cooking to release its aroma. Once cooked, transfer the shrimp and garlic onto the bowl containing the tomato mixture.
- Cook the Couscous: Pour the low sodium vegetable broth into the same skillet and increase the heat to high, bringing it to a boil. Add the pearl couscous, stir, then cover the skillet with a lid and reduce heat to medium. Cook for 10 to 12 minutes, or until all the liquid is absorbed and the couscous is tender. After cooking, fluff the couscous with a fork and add it into the bowl with the shrimp and tomato mixture.
- Combine and Serve: Pour the juice of half a lemon over the combined ingredients and toss well to evenly distribute the flavors. Garnish with freshly chopped parsley and serve immediately while warm.
Notes
- For extra flavor, you can add a pinch of red pepper flakes with the black pepper.
- Use low sodium vegetable broth to control salt content and balance the salty feta and olives.
- Make sure not to overcook the shrimp to keep them tender and juicy.
- Feel free to substitute pearl couscous with regular couscous if unavailable, adjusting cooking time accordingly.
- This dish is best served fresh but can be stored in the refrigerator and enjoyed within 2 days.
