Mediterranean Couscous with Shrimp
Mediterranean Couscous with Shrimp is a quick and healthy Mediterranean dinner made with pearl couscous, juicy shrimp, feta, tomatoes, and olives.
Ingredients
- 1 pint cherry tomatoes halved
- ⅓ cup sliced pitted Kalamata olives
- ¼ cup crumbled feta cheese
- 1 tablespoon capers drained
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 1 pound large shrimp peeled and deveined
- 1 tablespoon olive oil
- 3 garlic cloves minced
- 2 cups low-sodium vegetable broth
- 1½ cups pearl couscous
- Juice of ½ lemon
- 2 tablespoons chopped fresh parsley
Instructions
- In a large serving bowl, combine the cherry tomatoes, Kalamata olives, feta cheese, capers, and black pepper.
- Season the shrimp with salt.
- Heat olive oil in a large deep skillet over medium-high heat.
- Add the shrimp and cook for about 2½ minutes per side until pink and opaque. Stir in the garlic during the final minute of cooking.
- Transfer the cooked shrimp to the tomato mixture.
- Pour the vegetable broth into the same skillet and bring it to a boil.
- Stir in the pearl couscous, cover, reduce the heat to medium, and cook for 10–12 minutes until the broth is absorbed.
- Fluff the couscous with a fork and transfer it to the bowl with the shrimp mixture.
- Add the lemon juice and gently toss everything together until evenly combined. This Mediterranean Couscous with Shrimp develops even more flavor after sitting for a few minutes.
- Garnish with fresh parsley and serve warm.
Notes
- Use frozen shrimp that have been fully thawed and patted dry.
- Whole wheat pearl couscous can be substituted if available.
- For extra vegetables, stir in roasted zucchini or spinach.
- Serve alongside warm pita bread or a crisp green salad.
- Finish with extra feta and parsley for presentation.