Numeric amounts are based on 4 servings; text such as “to taste” stays the same.
Instant couscous cooks while the shrimp and vegetables finish in a skillet, making this a useful dinner when the evening is short. Keep the shrimp in a single layer so it cooks evenly, and remove it from the heat as soon as it is opaque and reaches 145°F.
Ingredients
1 1/2 cups instant couscous
1 3/4 cups chicken or vegetable broth
Zest and juice of 1 lemon, divided
1 tablespoon olive oil
1 pound raw shrimp, peeled and deveined
1/2 teaspoon fine salt, divided
1/4 teaspoon black pepper
2 tablespoons olive oil, divided
1 medium zucchini, cut into half-moons
1 pint cherry tomatoes
3 garlic cloves, thinly sliced
2 tablespoons chopped parsley
Directions
Put the couscous in a heatproof bowl. Bring the broth to a boil, pour it over the couscous, cover, and let stand for 5 minutes. Fluff with a fork, then stir in the lemon zest, half the lemon juice, and 1 tablespoon olive oil.
Pat the shrimp dry and season with half the salt and the pepper.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the zucchini and cook for 3 minutes, stirring once or twice.
Add the tomatoes and cook for 3 minutes, until they begin to soften. Stir in the garlic and cook for 30 seconds.
Push the vegetables to the sides of the pan. Add the remaining tablespoon of oil and the shrimp in one layer. Cook for about 2 minutes per side, until opaque and 145°F at the thickest part.
Stir the vegetables and shrimp together. Add the remaining lemon juice and salt to taste. Spoon over couscous and finish with parsley.
Recipe notes
Variations
Use chopped bell pepper in place of zucchini, or stir baby spinach into the hot couscous. If using larger shrimp, allow another minute or two and check the center rather than relying only on the clock.
Storage and reheating
Refrigerate shrimp and couscous promptly in separate covered containers and use within 3 to 4 days. Reheat gently until steaming; add a spoonful of water to the couscous so it loosens. Shrimp can become firm if overheated.
Instant couscous cooks while the shrimp and vegetables finish in a skillet, making this a useful dinner when the evening is short. Keep the shrimp in a single layer so it cooks evenly, and remove it from the heat as soon as it is opaque and reaches 145°F.
Serves: 4 Prep: 10 minutes Cook: 15 minutes
Ingredients
1 1/2 cups instant couscous
1 3/4 cups chicken or vegetable broth
Zest and juice of 1 lemon, divided
1 tablespoon olive oil
1 pound raw shrimp, peeled and deveined
1/2 teaspoon fine salt, divided
1/4 teaspoon black pepper
2 tablespoons olive oil, divided
1 medium zucchini, cut into half-moons
1 pint cherry tomatoes
3 garlic cloves, thinly sliced
2 tablespoons chopped parsley
Method
Put the couscous in a heatproof bowl. Bring the broth to a boil, pour it over the couscous, cover, and let stand for 5 minutes. Fluff with a fork, then stir in the lemon zest, half the lemon juice, and 1 tablespoon olive oil.
Pat the shrimp dry and season with half the salt and the pepper.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the zucchini and cook for 3 minutes, stirring once or twice.
Add the tomatoes and cook for 3 minutes, until they begin to soften. Stir in the garlic and cook for 30 seconds.
Push the vegetables to the sides of the pan. Add the remaining tablespoon of oil and the shrimp in one layer. Cook for about 2 minutes per side, until opaque and 145°F at the thickest part.
Stir the vegetables and shrimp together. Add the remaining lemon juice and salt to taste. Spoon over couscous and finish with parsley.
Variations
Use chopped bell pepper in place of zucchini, or stir baby spinach into the hot couscous. If using larger shrimp, allow another minute or two and check the center rather than relying only on the clock.
Storage and reheating
Refrigerate shrimp and couscous promptly in separate covered containers and use within 3 to 4 days. Reheat gently until steaming; add a spoonful of water to the couscous so it loosens. Shrimp can become firm if overheated.
Instant couscous cooks while the shrimp and vegetables finish in a skillet, making this a useful dinner when the evening is short. Keep the shrimp in a single layer so it cooks evenly, and remove it from the heat as soon as it is opaque and reaches 145°F.
Serves: 4 Prep: 10 minutes Cook: 15 minutes
Ingredients
1 1/2 cups instant couscous
1 3/4 cups chicken or vegetable broth
Zest and juice of 1 lemon, divided
1 tablespoon olive oil
1 pound raw shrimp, peeled and deveined
1/2 teaspoon fine salt, divided
1/4 teaspoon black pepper
2 tablespoons olive oil, divided
1 medium zucchini, cut into half-moons
1 pint cherry tomatoes
3 garlic cloves, thinly sliced
2 tablespoons chopped parsley
Method
Put the couscous in a heatproof bowl. Bring the broth to a boil, pour it over the couscous, cover, and let stand for 5 minutes. Fluff with a fork, then stir in the lemon zest, half the lemon juice, and 1 tablespoon olive oil.
Pat the shrimp dry and season with half the salt and the pepper.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the zucchini and cook for 3 minutes, stirring once or twice.
Add the tomatoes and cook for 3 minutes, until they begin to soften. Stir in the garlic and cook for 30 seconds.
Push the vegetables to the sides of the pan. Add the remaining tablespoon of oil and the shrimp in one layer. Cook for about 2 minutes per side, until opaque and 145°F at the thickest part.
Stir the vegetables and shrimp together. Add the remaining lemon juice and salt to taste. Spoon over couscous and finish with parsley.
Variations
Use chopped bell pepper in place of zucchini, or stir baby spinach into the hot couscous. If using larger shrimp, allow another minute or two and check the center rather than relying only on the clock.
Storage and reheating
Refrigerate shrimp and couscous promptly in separate covered containers and use within 3 to 4 days. Reheat gently until steaming; add a spoonful of water to the couscous so it loosens. Shrimp can become firm if overheated.
