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Sauteed Shrimp and Israeli Couscous
with broccolini and mushrooms

Active: 35 min Total: 35 min

This is such a simple dish made up of flavorful ingredients. Israeli couscous is sometimes known as pearl couscous - they're cute little pasta shapes and super fun to eat. Gluten-free folks can use gluten-free pasta or try our paleo or veggie options. The paleo option features a delicious egg scramble and our vegetarians are going to make a spiced-up tofu scramble enjoyed with tortillas.

Ingredients

Servings:
4
Metric
Sauteed Shrimp and Israeli Couscous Bowl:
  • Shrimp - 1 lb, shelled & deveined
  • Garlic - 4 cloves, minced
  • Broccolini - 1 bunch, chopped
  • Mushrooms, brown - 1/2 lb, quartered
  • Israeli couscous - 3/4 lb
  • Cooking oil - 1 Tbsp
  • Paprika - 1 tsp
  • Red pepper flakes (opt) - a pinch
  • Extra-virgin olive oil - 1/4 cup
  • Lemon - 1/2, juice of

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Shrimp - Defrost, rinse, and dry.
  2. Garlic / Broccolini / Mushrooms - Prep as directed. (Can be done up to 3 days ahead)

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Make

  1. Bring a saucepan of water to boil. Salt heavily (that water should taste like the ocean!) and add Israeli couscous. Cook according to package instructions. Save 1 cup of pasta water before draining.
  2. Heat a saute pan over medium-high heat. Add 1 tbs. (15 ml) cooking oil and then shrimp to heated oil with a generous dash of salt and paprika. Saute until shrimp are orangey-pink on the outside and no longer translucent in the inside. Remove and set aside.
  3. Return pan to heat and add 1/2 cup (118 ml) of the pasta water and then minced garlic with red pepper flakes. Once you can smell the garlic add the broccolini with some salt and saute for ~2 minutes. It will absorb all the flavors of the pasta water. Then add in mushrooms and saute for another 2 to 3 minutes. Once the veggies are almost done, add in cooked couscous with the rest of the pasta water and olive oil. Saute until liquid has all been absorbed. Add shrimp back into the pan. Warm through and finish with lemon juice. Season to taste with salt and pepper.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (34)
Gluten-free (1)
No ratings yet.
Paleo (0)
Vegetarian (1)

14 reviews

I followed the recipe exactly as written but it was way too much salt for our tastes. I really wanted to like it but we had to throw it out. I’ll try again and not salt according to the recipe. I can count Cook Smarts recipes that failed on one hand so I know I can fix this next time!

By: Melissa
Posted: Apr 24, 2018
Diet: Original
0 Helpful

Followed recipe exactly and it was a HUGE hit with the whole family, from hubby to 4 year old, 2 year old and 10 month old.

By: Jena
Posted: Nov 08, 2017
Diet: Original
0 Helpful

Not a huge fan of shrimp... if I make it again I would use a different protein. I really like the incorporation of Israeli couscous in the dish.

By: Kristine
Posted: Mar 06, 2015
Diet: Original
0 Helpful

Used leftover quinoa in lieu of couscous and chicken stock in lieu of pasta water. Added a healthy dose of red pepper flakes rather than a pinch -- enjoyed the kick. Quite good and sat well in our tummies like a healthy meal should! I'd like to try it with the couscous next time to see how it alters the flavors.

By: Sundi
Posted: Feb 13, 2015
Diet: Original
0 Helpful

Easy and adaptable to whatever you have on hand. I ended up using regular couscous and a bell pepper instead of the mushrooms but it worked perfectly and I didn't even have to go to the store for anything. I'll keep this one in my back pocket.

By: Amanda
Posted: Dec 15, 2014
Diet: Original
0 Helpful

We loved this! So easy and quick to make. We substituted green beans for mushrooms and leftover quinoa for couscous. It all worked and the flavors were great! We'll definitely make this again.

By: Amy
Posted: Oct 29, 2013
Diet: Original
0 Helpful