Description
A delightful Mediterranean dish featuring tender shrimp, fluffy couscous, and vibrant vegetables, perfect for quick dinners or special gatherings.
Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 1 cup couscous
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 medium bell pepper, diced
- 1/2 medium red onion, finely chopped
- 1/2 cup feta cheese, crumbled
- 1/3 cup olives, sliced (Kalamata or green)
- 3 tablespoons olive oil, divided
- 2 tablespoons lemon juice, freshly squeezed
- 2 cloves garlic, minced
- 1/4 cup fresh herbs (such as parsley or basil), chopped
- Salt and pepper to taste
Instructions
- Cook the couscous by bringing 1 1/4 cups of water to a boil, adding a pinch of salt and the couscous, stirring, covering, and removing from heat. Let it sit for about 5 minutes, then fluff with a fork.
- Sauté the shrimp in a large skillet with 2 tablespoons of olive oil over medium-high heat, adding minced garlic and cooking for 2-3 minutes on each side until pink and opaque. Squeeze half of the lemon juice over the shrimp.
- In the same skillet, roast the cherry tomatoes, bell pepper, and red onion with 1 tablespoon of olive oil for about 5-7 minutes until tender.
- Assemble the bowl by combining the cooked couscous, sautéed vegetables, diced cucumber, olives, and fresh herbs in a large serving bowl. Gently toss to combine.
Notes
- For a gluten-free option, use quinoa instead of couscous.
- Swap shrimp for grilled chicken or chickpeas for a vegetarian twist.
- Store leftovers in an airtight container in the refrigerator for 2-3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing and Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 150mg
Keywords: Mediterranean, Shrimp, Couscous, Bowl, Quick Dinner, Healthy