Ingredients
1 lb large shrimp, peeled and deveined
1 tbsp olive oil
2 garlic cloves, minced
Salt and pepper, to taste
1 cup dry couscous
1 1/4 cups boiling water or broth
1 tbsp olive oil (for couscous)
1/2 cup cherry tomatoes, halved
1/2 cup diced cucumber
1/4 cup chopped red onion
1/4 cup chopped fresh parsley
1 tbsp lemon juice
1/2 tsp dried oregano
Optional: feta cheese, olives, chili flakes
Instructions
1. In a heatproof bowl, combine couscous, 1 tbsp olive oil, and a pinch of salt.
2. Pour boiling water (or broth) over couscous, cover, and let sit for 5 minutes. Fluff with fork.
3. Meanwhile, heat 1 tbsp olive oil in a skillet.
4. Add garlic and cook 30 seconds, then add shrimp. Season with salt and pepper.
5. Cook shrimp 2–3 minutes per side until pink and opaque. Remove from heat.
6. In a large bowl, combine couscous, tomatoes, cucumber, red onion, parsley, lemon juice, and oregano.
7. Toss well and season to taste.
8. Top with cooked shrimp and optional toppings like feta or olives. Serve warm or chilled.
Notes
You can use pearl couscous or quinoa as a substitute.
For a dairy-free version, omit the feta.
Leftovers make a great lunch the next day.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course, Salad, Seafood
- Method: Sautéing, One-Pot
- Cuisine: Mediterranean, Fusion
Nutrition
- Serving Size: 1.5 cups
- Calories: 340
- Sugar: 3g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg
Keywords: mediterranean couscous with shrimp, shrimp couscous salad, easy seafood dinner, healthy shrimp recipe