Description
This vibrant Mediterranean Couscous with Shrimp recipe offers a fresh and flavorful combination of juicy cherry tomatoes, briny kalamata olives, tangy feta cheese, and tender shrimp, all brought together with pearl couscous and a bright lemon dressing. Perfect for a quick and healthy weeknight dinner, it blends Mediterranean ingredients in just 22 minutes to serve six people.
Ingredients
Salad Ingredients
- 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
Shrimp
- 1 pound large shrimp, peeled and deveined
- ¼ teaspoon salt
- 1 tablespoon olive oil
- 3 garlic cloves, minced
Couscous and Garnish
- 2 cups low sodium vegetable broth
- 1 ½ cups pearl couscous
- ½ lemon, juiced
- 2 tablespoons parsley, chopped (for garnish)
Instructions
- Prepare the Mediterranean base: In a large bowl, combine the halved cherry tomatoes, sliced kalamata olives, crumbled feta cheese, drained capers, and black pepper. Mix gently and set aside to develop flavors while you cook the shrimp.
- Cook the shrimp: Sprinkle the salt over the peeled and deveined shrimp. Heat a large deep skillet over medium-high heat. Once hot, add the olive oil, then the shrimp. Cook the shrimp until opaque, approximately 2 ½ minutes per side, adding the minced garlic during the last minute to infuse its aroma. When cooked, transfer the shrimp along with the garlic to the bowl containing the tomato mixture.
- Cook the couscous: Pour the low sodium vegetable broth into the same skillet, increase the heat to high, and bring it to a boil. Add the pearl couscous, stir well, cover the skillet, and reduce the heat to medium. Let the couscous cook for 10 to 12 minutes or until all the liquid is absorbed, stirring occasionally to prevent sticking. Once done, fluff the couscous with a fork and add it to the bowl with the shrimp and Mediterranean mix.
- Finalize and serve: Add the fresh lemon juice to the combined ingredients in the bowl. Toss everything together thoroughly to evenly distribute the flavors. Garnish with chopped fresh parsley and serve immediately to enjoy the dish at its best.
Notes
- You can substitute pearl couscous with regular Israeli couscous if preferred.
- For a little extra heat, sprinkle red pepper flakes when cooking the shrimp.
- Use fresh herbs like basil or mint along with parsley to add more Mediterranean flair.
- This dish is best served immediately to enjoy the freshness of the shrimp and vegetables.
- Leftovers can be stored in the refrigerator for up to 2 days but are best reheated gently on the stovetop.
