Shrimp Couscous with Herb Sauce

Total Time:

20 minutes

Serves:

5 Servings

Category:

Seafood, 20 min or less

Level:

Share this Recipe:

Easy

Recipe Description

A bright and hearty dish that comes together fast, this shrimp couscous is packed with colorful vegetables, juicy shrimp, and a punchy parsley-lemon sauce. It’s filling, fresh, and perfect for weeknights when you want something healthy but satisfying.

Ingredients

1 lb raw shrimp (peeled and deveined)
1 bell pepper
½ lb asparagus
½ bag frozen peas (about 1 cup)
3 cups couscous
½ cup fresh parsley
Juice of ½ lemon
2 garlic cloves
½ cup olive oil (plus extra for cooking)
1 tsp Italian seasoning
Salt and pepper
Feta cheese (for topping)

Preparation

Bring a large pot of water to a boil.
While the water heats, add a drizzle of olive oil to a large sauté pan over medium-high heat.
Add the shrimp to the pan and cook until pink and opaque, about 2–3 minutes per side. Remove the shrimp and set aside.
While the shrimp cooks, chop the bell pepper and trim and cut the asparagus into bite-sized pieces.
Once the shrimp is out of the pan, add more olive oil to the now-empty skillet. Add the chopped bell pepper, asparagus, frozen peas, Italian seasoning, and a generous pinch of salt and pepper. Cook until the vegetables are just tender, stirring occasionally.
By now, your water should be boiling. Add the couscous and cook according to the package instructions. (Most couscous cooks quickly—about 5 minutes. If your couscous is instant, check for water absorption instead of boiling.)
While the vegetables and couscous are cooking, make the sauce. In a blender, combine the parsley, lemon juice, garlic cloves, olive oil, and a pinch of salt and pepper. Blend until smooth and bright green.
Once the couscous is done, fluff it with a fork and add it to the skillet with the vegetables. Return the shrimp to the pan as well.
Pour the herb sauce over the entire dish and stir everything together until well combined and coated.
Top with crumbled feta cheese and extra parsley before serving