Shrimp and Vegetable Couscous

4.3
(20)

The amazing thing about couscous is how fast it 'cooks' and how versatile it is. This is one of those recipes that should give you lots of ideas to create your own combinations. By the way, this is the 'home' version; the traditional method used to cook this dish uses a steamer called a kiska, sometimes called a couscoussier in French cuisine. Garnish with lemon.

7
7
7
7
Prep Time:
15 mins
Cook Time:
35 mins
Additional Time:
5 mins
Total Time:
55 mins
Servings:
6
Yield:
6 servings

Ingredients

  • 1 pound medium shrimp, shelled and deveined, shells reserved

  • 2 ⅓ cups cold water

  • cup olive oil

  • 2 zucchinis, diced

  • 1 eggplant, diced

  • salt and ground black pepper to taste

  • ½ cup diced tomato

  • 2 teaspoons olive oil, or as needed

  • 2 cups couscous

  • ½ bunch fresh tarragon, chopped

  • ½ bunch fresh dill, chopped

  • 1 pinch cayenne, or to taste

Directions

  1. Melt butter in a saucepan over medium-high heat. Saute shrimp shells in melted butter until pink and fragrant, 3 to 4 minutes. Add water; bring to a simmer, reduce heat to low, and simmer until flavors combine, about 20 minutes.

  2. Heat 1/3 cup olive oil in a large skillet over medium-high heat. Saute zucchini and eggplant with a pinch of salt and pepper in hot oil until soft, 6 to 7 minutes. Clear a space in the center of the skillet. Add tomato; saute in the center of the skillet until slightly caramelized, 3 to 4 minutes. Add garlic to the skillet; cook and stir all vegetables together until garlic is fragrant, about 1 minute.

  3. Heat 2 teaspoons oil in a skillet over medium-high heat. Saute shrimp in hot oil until shrimp are pink, about 1 minute per side.

  4. Combine vegetable mixture, shrimp, couscous, tarragon, and dill together in a bowl. Season with salt, black pepper, and cayenne pepper. Scrape down the sides of the bowl and pat mixture into a flat shape.

  5. Pour hot shrimp stock through a strainer into couscous mixture, discarding strained shells. Cover the bowl with aluminum foil and let sit until couscous is tender and fluffy, about 5 minutes. Toss.

Nutrition Facts (per serving)

450 Calories
16g Fat
53g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 450
% Daily Value *
Total Fat 16g 20%
Saturated Fat 2g 11%
Cholesterol 115mg 38%
Sodium 155mg 7%
Total Carbohydrate 53g 19%
Dietary Fiber 7g 24%
Total Sugars 3g
Protein 24g
Vitamin C 14mg 72%
Calcium 81mg 6%
Iron 3mg 17%
Potassium 615mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.