Description
Mediterranean Couscous with Shrimp is a quick, vibrant one-pan meal packed with juicy shrimp, pearl couscous, feta, olives, and fresh herbs—perfect for an easy, flavor-packed dinner.
Ingredients
Scale
- 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
- ¼ teaspoon salt
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 2 cups low-sodium vegetable broth
- 1 ½ cups pearl couscous
- Juice of ½ lemon
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- In a large bowl, combine cherry tomatoes, olives, feta, capers, and black pepper. Set aside.
- Season shrimp with salt. Heat a large skillet over medium-high heat, add olive oil, and cook shrimp for about 2½ minutes per side until pink and opaque. Add garlic during the last minute.
- Transfer shrimp to the bowl with the tomato mixture.
- In the same skillet, add vegetable broth and bring to a boil. Stir in couscous, cover, and reduce heat to medium. Cook for 10–12 minutes until liquid is absorbed.
- Fluff couscous with a fork and add to the shrimp mixture.
- Add lemon juice, toss well, and garnish with fresh parsley. Serve immediately.
Notes
- Use large shrimp for the best texture and flavor.
- Adjust salt carefully since feta and olives add natural saltiness.
- Add spinach or zucchini for extra veggies.
- Best served fresh but leftovers keep well for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 180 mg