Garlic Shrimp Couscous Bowls

Name: Garlic Shrimp Couscous Bowls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 tsp Salt; 10½ oz Couscous; 1 Lemon; 9 oz Cherry Tomatoes; 1 Cucumber; 1¼ lb Shrimp; ¼ tsp Black Pepper; 2 tbsp Olive Oil; 4 cloves Garlic; 3½ oz Feta

By Eatpace

Garlicky shrimp top lemon couscous with tomatoes, cucumber, and feta. The couscous steeps off the heat while you cook the shrimp, so dinner is ready in about 30 minutes.

Total: 30 min; 15 prep · 15 cook
Serves: 4; Scale it below
Calories: 567; kcal per serving
Protein: 45g; per serving

Plan this dinner Jump to recipe

Garlic shrimp over lemon couscous with tomatoes, cucumber, and crumbled feta.

30 min

Method

7 steps 15 min prep · 15 min cook

Prep

Step 1. Bring Water and half the Salt to a boil in a medium saucepan over high heat. Stir in Couscous, cover, and remove from the heat; let stand until the liquid is absorbed, about 5 minutes.
Step 2. Fluff the couscous with a fork and stir in the zest and half the juice from Lemon. Set aside, covered.
Step 3. Toss Cherry Tomatoes and Cucumber with the rest of the juice from Lemon in a bowl.
Step 4. Pat Shrimp dry with paper towels, then season with the rest of the Salt and Black Pepper.

Cook

Step 5. Heat Olive Oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook, turning once, until pink and opaque, about 4 minutes. Cook in batches if needed.
Step 6. Reduce the heat to medium-low and add Garlic to the skillet. Toss with the shrimp until fragrant, about 1 minute, then remove from the heat.

Finish & serve

Step 7. Divide the couscous among bowls. Top with the shrimp, tomato mixture, any juices from the skillet, and Feta.

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Tips

Swap it

For a dairy-free bowl, omit the feta and add a few chopped olives.

Leftovers

Refrigerate leftovers promptly for up to 3 days, keeping the vegetables separate if possible.

Good to know

Dry the shrimp well before cooking so they sear rather than steam.

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