Description
Mediterranean Shrimp Couscous Bowls are a fresh, vibrant, and quick meal featuring juicy seasoned shrimp served over fluffy couscous with crisp vegetables, feta cheese, and a bright lemon-olive oil dressing.
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 cup couscous
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp lemon juice + 1 tsp lemon zest
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup feta cheese, crumbled
- 2 tbsp fresh parsley, chopped
- 1 tsp paprika
- 1 tsp dried oregano
- Salt, to taste
- Black pepper, to taste
- 1 1/4 cups hot water or broth (for couscous)
- Optional: hummus for serving
- Optional: olives (Kalamata or black olives)
Instructions
- Season shrimp with olive oil, minced garlic, paprika, oregano, salt, and black pepper. Let sit for a few minutes.
- Prepare couscous by pouring hot water or broth over it, covering, and letting it steam for 5 minutes.
- Fluff couscous with a fork and mix in a little olive oil and lemon juice.
- Heat a skillet over medium-high heat and cook shrimp for 2–3 minutes per side until pink and cooked through.
- Assemble bowls by adding couscous as the base.
- Top with cooked shrimp, cherry tomatoes, cucumber, red onion, and olives.
- Sprinkle with feta cheese and fresh parsley.
- Finish with a drizzle of olive oil and extra lemon juice before serving.
Notes
- Do not overcook shrimp to keep them tender and juicy.
- Use broth instead of water for more flavorful couscous.
- Assemble just before serving to keep vegetables fresh and crisp.
- Quinoa can be used instead of couscous for a gluten-free option.
- Tzatziki or hummus can be added for extra creaminess.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 190mg
