Description
Mediterranean Shrimp Couscous is a quick and flavorful dish featuring tender shrimp sautéed with artichokes, fresh herbs, and lemon, served over lightly toasted pearl couscous. Perfect for a healthy weeknight dinner, this recipe combines bright, zesty flavors with a satisfying texture and requires only 30 minutes to prepare.
Ingredients
Shrimp and Seasoning
- 1 pound 26-30 count peeled and deveined shrimp (tails removed and discarded; shrimp patted dry)
- 3/4 teaspoon kosher salt (divided)
- 1 tablespoon olive oil (divided)
Couscous
- 1 1/2 cups pearl couscous
- 2 1/4 cups chicken stock
Vegetables and Aromatics
- 2 garlic cloves (minced)
- 1 small shallot (minced)
- 1 can artichoke quarters packed in water (14 ounces), drained and roughly chopped
Spices and Herbs
- 1/4 teaspoon ground black pepper
- Pinch red pepper flakes
- Zest of 1/2 lemon
- Juice of 1 lemon
- 2 tablespoons roughly chopped fresh dill
- 2 tablespoons roughly chopped fresh parsley
Garnish
- 1/2 cup crumbled feta cheese (or shaved Parmesan cheese)
Instructions
- Season Shrimp: Sprinkle the shrimp with 1/2 teaspoon kosher salt and let them stand for 10 minutes. This resting time allows the shrimp to absorb the salt, enhancing their flavor. Meanwhile, prepare all other ingredients as this recipe comes together quickly.
- Toast and Cook Couscous: Heat 1 teaspoon of olive oil in a medium nonstick saucepot over medium heat. Add the pearl couscous and cook, stirring frequently, for 2 to 3 minutes until lightly toasted. This toasting adds a nutty flavor to the couscous. Then stir in the chicken stock and bring to a boil over medium-high heat. Reduce the heat to medium, and cook for 7 to 8 minutes until the couscous is tender and most of the stock has been absorbed, stirring often to prevent sticking.
- Sauté Aromatics: While the couscous cooks, heat the remaining 2 teaspoons of olive oil in a large skillet over medium heat. Add the minced garlic and shallot and cook for 1 minute, stirring constantly to prevent burning and release their fragrances.
- Cook Shrimp and Artichokes: To the skillet, add the drained and chopped artichoke quarters, ground black pepper, red pepper flakes, the shrimp, and the remaining 1/4 teaspoon of kosher salt. Cook for 3 to 4 minutes, stirring occasionally, until the shrimp turn opaque and are cooked through. Remove the skillet from the heat to prevent overcooking.
- Combine and Serve: Add the lemon zest and juice, chopped fresh dill, parsley, and the cooked couscous to the skillet. Toss gently but thoroughly to combine all the ingredients and distribute the flavors evenly. Garnish the dish with crumbled feta cheese or shaved Parmesan, then serve immediately while warm and fresh.
Notes
- To save time, prepare all ingredients before starting to cook, as the recipe moves quickly once started.
- Using a nonstick saucepot helps prevent the couscous from sticking and burning during toasting and cooking.
- Substitute vegetable stock and omit feta to make this dish vegetarian-friendly.
- If you prefer spicier food, increase the pinch of red pepper flakes accordingly.
- Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean