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Mediterranean Shrimp and Couscous Saute
with kalamata olives / artichoke hearts / feta

Active: 35 minTotal: 35 min
20190107 mediterranean shrimp couscous nm 1.jpg?ixlib=rails 2.1

Packed with some of our favorite Mediterranean ingredients, this shrimp and couscous saute comes together in a flash.
Smarts: This is a great meal for using up leftover vegetables, so feel free to add in your favorites.

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Ingredients

Servings:
4
Metric
Mediterranean Shrimp and Couscous Saute:
  • Shrimp, peeled and deveined - 1 lb
  • Bell pepper, green - 1, chopped
  • Bell pepper, red - 1, chopped
  • Garlic - 2 cloves, chopped
  • Parsley - 2 Tbsp, chopped
  • Olives, Kalamata, pitted - 1/4 cup, sliced (sub any olives)
  • Artichoke hearts, marinated in oil - 1 cup, chopped
  • Oil, cooking - 1 Tbsp
  • Za'atar - 2 tsp
  • Red pepper flakes (opt) - 1/2 tsp
  • Couscous, cooked (ingredients listed separately) - ~3 cups
  • Vinegar, red wine - 2 tsp
  • Cheese, feta - 3 oz, crumbled
  • Lemon juice - 2 tsp
Couscous:
  • Stock, any type - 1 1/2 cups (sub water)
  • Salt - 1/2 tsp
  • Butter - 1 Tbsp
  • Couscous, uncooked - 1 cup

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Shrimp - Defrost, rinse, and pat dry. Season with some salt and pepper.
  2. Make couscous - Combine stock, salt, and butter in a saucepan. Cover and bring to a boil. Remove from heat. Stir in couscous and cover with lid. Let stand for ~5 minutes before fluffing with a fork. (Can be done up to 5 days ahead)
  3. Bell peppers / Garlic / Parsley / Olives / Artichoke hearts - Prep as directed. Store separately. (Can be done up to 5 days ahead)

Make

  1. Heat a wok or skillet over medium-high heat. Add oil and then bell peppers to heated oil. Saute until soft, 3 to 4 minutes.
  2. Add shrimp, garlic, za’atar, and red pepper flakes and saute until shrimp is cooked through, 4 to 5 minutes.
  3. Stir in couscous, olives, artichoke hearts, and vinegar and cook just until everything is heated through.
  4. Season couscous with some salt and pepper. (You can also add some more vinegar and / or red pepper flakes if you’d like.)
  5. Crumble feta over couscous and top with lemon juice and parsley. Enjoy!
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Reviews

This meal has 36 reviews

Always a couscous fan. Paleo was well received too.

By: Caitlin
Posted: Jan 16, 2019
Diet: Vegetarian

Love, love love. This was quick and easy and healthy.

By: Holly
Posted: Jan 15, 2019
Diet: Paleo

I added more za’atar and garlic based on some other reviews, and added spinach and zucchini. I also added only half the couscous. I thought the different flavors worked well and will make it again.

By: Judith
Posted: Jan 15, 2019
Diet: Original

I used chicken instead because that's what I had on hand, but it still worked. Easy, quick dinner.

By: Danielle
Posted: Jan 14, 2019
Diet: Original

Really really good! maybe don't need the red pepper flakes- made it a little too spicy for me, but still really good!

By: Sara
Posted: Jan 14, 2019
Diet: Paleo

I think I would have preferred a different protien. The shrimp was just too light to stand up to all the strong (but good) flavors.

By: Nicole
Posted: Jan 14, 2019
Diet: Original