The fragrant aroma of sautéed garlic and fresh herbs fills the kitchen as you prepare to whip up a delightful Mediterranean Couscous. This refreshing dish boasts a combination of succulent shrimp, zesty tomatoes, and the delightful chewiness of pearl couscous—all done in under 30 minutes. It’s a quick yet satisfying meal that’s perfect for a weeknight dinner or a leisurely brunch.
This recipe is perfect for anyone craving a taste of the Mediterranean in a hurry. It’s great for gatherings, as it can be easily doubled to serve a crowd. Plus, if you have leftovers, you can store them in the fridge for up to three days, making it a fantastic option for meal prep.
Why You’ll Love This Recipe
- The combination of juicy shrimp and fresh veggies creates a vibrant medley of flavors.
- Pearl couscous cooks quickly and adds a wonderful chewiness.
- You can easily customize it by adding your favorite vegetables.
- It takes only 30 minutes from prep to plate, ensuring a speedy meal.
What You’ll Need
Gather the following ingredients to create this delicious dish:
For the 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
For the Shrimp
- 1 pound large shrimp, peeled and deveined
- ¼ teaspoon salt
- 1 tablespoon olive oil
- 3 garlic cloves, minced
For the Couscous
- 2 cups low-sodium vegetable broth
- 1 ½ cups pearl couscous
- ½ lemon, juiced
- 2 tablespoons fresh parsley, chopped (for garnish)
Substitutions: Feta can be omitted or replaced with goat cheese.
Substitutions & Swaps
- Shrimp can be replaced with chicken or tofu.
- Kalamata olives can be swapped for green olives.
- Use couscous or quinoa instead of pearl couscous.
- Fresh parsley can be substituted with basil or dill.
How to Make It
Here’s how to create this flavorful dish:
1. Prepare the tomato mixture
In a large bowl, combine the cherry tomatoes, olives, feta cheese, capers, and black pepper. Set aside.
2. Cook the shrimp
Sprinkle salt over the shrimp. Heat a large, deep skillet over medium-high heat. Once hot, add the olive oil, followed by the shrimp. Cook for about 2 ½ minutes per side, or until opaque. Stir in the minced garlic during the last minute of cooking. Transfer the cooked shrimp to the bowl with the tomato mixture.
3. Cook the couscous
In the same skillet, add the vegetable broth and bring to a boil over high heat. Stir in the pearl couscous, cover, and reduce the heat to medium. Cook for 10-12 minutes, or until the couscous absorbs all the liquid. Fluff with a fork.
4. Combine and serve
Add the cooked couscous to the bowl with the shrimp and tomato mixture. Drizzle with fresh lemon juice and toss everything together until well combined. Garnish with chopped parsley and serve immediately.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: No, seafood doesn’t freeze well.
Reheat: Warm in a skillet over medium heat for about 5 minutes.
Tips for Best Results
- Don’t overcook the shrimp to keep them tender and juicy.
- Use low-sodium broth to control the saltiness.
- Fresh herbs really enhance the flavor; don’t skip them!
- Let the couscous sit covered for a couple of minutes after cooking for perfect texture.
Serving Suggestions
- Serve with a crisp green salad for a balanced meal.
- Pair with crusty bread for a hearty dining experience.
- Ideal for outdoor gatherings or light summer dinners.
