Description
A vibrant and flavorful Mediterranean Couscous with Shrimp recipe that combines juicy cherry tomatoes, briny olives, tangy feta cheese, and tender shrimp sautéed with garlic. Pearl couscous is simmered in vegetable broth for a perfect, fluffy texture and tossed with fresh lemon juice and parsley for a bright finish. Ready in just 22 minutes, this dish makes a delightful and wholesome meal for four.
Ingredients
Salad Mixture
- 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
- 2 cups low sodium vegetable broth
- 1 ½ cups pearl couscous
Finishing Touches
- ½ lemon, juiced
- 2 tablespoons parsley, chopped (for garnish)
Instructions
- Prepare the Salad Base: In a large bowl, combine the halved cherry tomatoes, sliced kalamata olives, crumbled feta cheese, drained capers, and black pepper. This mixture will serve as the fresh, flavorful base for the dish.
- Cook the Shrimp: Sprinkle the salt evenly over the peeled and deveined shrimp. Heat a large deep skillet over medium-high heat. Once hot, add the olive oil and then the shrimp. Cook the shrimp until they turn opaque, about 2 ½ minutes per side. In the last minute of cooking, stir in the minced garlic to infuse the shrimp with its rich flavor. Transfer the cooked shrimp on top of the tomato mixture in the bowl.
- Cook the Couscous: In the same skillet, add the low sodium vegetable broth and increase the heat to high to bring it to a boil. Once boiling, stir in the pearl couscous, cover the skillet, and reduce the heat to medium. Let the couscous cook until all the liquid is absorbed, approximately 10 to 12 minutes. After cooking, fluff the couscous gently with a fork to separate the grains.
- Combine and Finish: Add the fluffed couscous to the bowl containing the shrimp and tomato mixture. Pour in the lemon juice and toss everything well to combine the flavors evenly. Garnish the dish with freshly chopped parsley and serve immediately for a fresh and zesty meal.
Notes
- For a spicier kick, add a pinch of red pepper flakes when cooking the shrimp.
- You can substitute pearl couscous with regular or Israeli couscous if preferred, adjusting the cooking time accordingly.
- Ensure the shrimp is cooked just until opaque to keep it tender and avoid rubberiness.
- This dish can be served warm or at room temperature, making it suitable for gatherings and picnics.
- Use low sodium broth to control salt levels, especially since olives, feta, and capers add saltiness.
