One-Pot Shrimp & Pearl Couscous
30 min532 kcal each
Toasted pearl couscous simmered in broth with fire-roasted tomatoes, seared peppers and Italian-seasoned shrimp, finished with lemon and basil. Mediterranean comfort in thirty minutes.
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Plan this recipeIngredients
for 3 servings- Raw shrimp, peeled680 g
- Avocado oil2 tbsp
- Italian seasoning1 tbsp
- Olive oil spray½ tsp
- Red bell pepper1 piece
- Green bell pepper1 piece
- Pearl couscous, dry170 g
- Garlic3 clove
- Low-sodium chicken broth480 ml
- Fire-roasted diced tomatoes, canned1 can
- Fresh basil1 handful
- Lemon zest1 tbsp
- Lemon juice1 tbsp
- Fresh parsley8 g
- Salt1 pinch
- Black pepper1 pinch
Method
Prep 5 min · cook 25 min- Toss the shrimp with 1 tablespoon oil, half the Italian seasoning, salt and pepper.
- Heat a deep pan over high heat, mist with oil and sear the sliced peppers for 3–4 minutes until browned at the edges; set aside.
- Lower to medium, let the pan cool a little, then add the couscous, the remaining oil and seasoning and the garlic and toast for 1–2 minutes.
- Pour in the broth, cover and simmer gently for 6–8 minutes until most of the liquid is absorbed.
- Stir in the tomatoes, shrimp and peppers, cover and cook 5–7 minutes until the shrimp are done.
- Finish with basil, lemon zest and juice and parsley.
- Keeps 3 days in the fridge. Reheat gently with a splash of broth.
Nutrition
per servingCal
532
Protein
43g
Carbs
58g
Fat
14g
Of 14g of fat per serving, 2.2g is saturated.
