Mediterranean Couscous with Shrimp
Mediterranean Couscous with Shrimp is a quick one-pan Mediterranean dinner featuring juicy shrimp, pearl couscous, tomatoes, olives, feta, and lemon.Ready in about 30 minutes.Perfect for busy weeknights and meal prep.
Ingredients
- 1 pint cherry tomatoes halved
- ⅓ cup sliced pitted Kalamata olives
- 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
- 1½ cups pearl couscous
- Juice of ½ lemon
- 2 tablespoons chopped fresh parsley
Instructions
- In a large serving bowl, combine the cherry tomatoes, Kalamata olives, feta cheese, capers, and black pepper.
- Sprinkle the shrimp with salt.
- Heat olive oil in a large deep skillet over medium-high heat.
- Add the shrimp and cook for about 2½ minutes per side until pink and opaque. Stir in the minced garlic during the last minute of cooking.
- Transfer the shrimp to the bowl with the tomato mixture.
- Pour the vegetable broth into the skillet and bring it to a boil.
- Stir in the pearl couscous, cover, reduce heat to medium, and cook for 10–12 minutes until the liquid has been absorbed.
- Fluff the couscous with a fork and add it to the shrimp mixture.
- Pour in the fresh lemon juice and gently toss everything together until evenly combined. This Mediterranean Couscous with Shrimp is best served warm.
- Garnish with chopped fresh parsley before serving.
Notes
- Pearl couscous creates a hearty, chewy texture that pairs beautifully with shrimp.
- Vegetable broth adds extra flavor compared to water.
- This dish also tastes delicious at room temperature, making it suitable for lunches.
- Serve with warm pita bread or a crisp green salad.