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Shrimp and Vegetable Couscous

Chef John

"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."
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55 m servings 450 cals
Original recipe yields 6 servings

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  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.


  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 450 calories; 15.6 g fat; 52.8 g carbohydrates; 24.4 g protein; 115 mg cholesterol; 155 mg sodium. Full nutrition

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Read all reviews 5
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Simple and quick if you assemble/prep all the ingredients early in the day.I made this exacly as directed and we both thought it was very good. I kicked it up a bit when I reheated the leftovers...

Followed the video instructions since the garlic and butter quantity were not listed in the "ingredients." I had prepped all the ingredients before cooking- good thing! The flavor was wonderful!

This was really good, after I improvised a little. I reduced most thing by half, since it was only for the two of us. There are a few things missing from the ingredient list.I cooked the shrim...

Some ingredients are missing on this recipe. The recipe felt like it was going in the right direction, but was missing flavor. I made it with pearl couscous which changed the texture a little bi...

I didn't have couscous and my shrimp was already shelled so i made it on sticky rice instead. I also replaced the eggplant with mushrooms since one of my friends is not a fan. It was delicious t...