Mediterranean Couscous
User Reviews
5
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Prep Time
5 mins
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Cook Time
17 mins
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Total Time
22 mins
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Servings
6
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Calories
232 kcal
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Course
Main Course
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Cuisine
Mediterranean
Mediterranean Couscous
Description
This Mediterranean Couscous recipe features pearl couscous simmered in vegetable broth until tender, while shrimp is quickly sautéed with garlic and olive oil for a delicate texture. The salad mix includes halved cherry tomatoes, sliced kalamata olives, crumbled feta cheese, and capers, introducing contrasting briny and creamy elements.
The combination delivers a balance of fresh, salty, and citrusy flavors heightened by a squeeze of lemon juice. The method separates cooking shrimp and couscous to retain texture and then assembles everything, tossing with fresh parsley for garnish.
This dish can be served immediately warm or stored and eaten cold, making it suitable for lunches or light dinners. Leftovers store well refrigerated for 3 to 4 days and can be eaten cold with a drizzle of olive oil to refresh the texture. Substitutions allow for quinoa or orzo for couscous, and alternate cheeses like goat cheese can be used.
Ingredients
- 1 pint cherry tomato halved
- ⅓ cup kalamata olives sliced pitted
- ¼ cup feta cheese crumbled
- 1 tablespoon capers drained
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 1 pound Shrimp peeled and deveined, large
- 1 tablespoon olive oil
- 3 garlic minced, cloves
- 2 cups vegetable broth low sodium
- 1 ½ cups pearl couscous
- ½ lemon juiced
- 2 tablespoons parsley chopped, for garnish
Instructions
- In a large bowl, combine the tomatoes, olives, feta, capers and black pepper.
- Sprinkle the salt over the shrimp. Heat a large deep skillet over medium-high heat. When hot, add the oil, then the shrimp, and cook until opaque, 2 ½ minutes per side, stirring in the garlic for the last minute. Transfer to the bowl on top of the tomato mixture.
- Add the broth to the skillet, increase the heat to high, and bring to a boil. Add the couscous, stir, cover and reduce the heat to medium. Cook until all the liquid is absorbed, 10-12 minutes. Fluff with a fork and add to the bowl of the shrimp and tomato mixture.
- Add the lemon juice and toss well. Garnish with fresh parsley and serve immediately.
Notes
- Store leftovers in an airtight container for 3-4 days; enjoy cold or reheated with a drizzle of olive oil to restore moisture.
- Substitute couscous with quinoa or orzo, and optionally replace feta with goat cheese for varied flavors.
- Adjust or omit vegetables like tomatoes, olives, or capers to suit personal preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Calories | 232kcal | 12% |
| Carbohydrates | 39g | 13% |
| Protein | 8g | 16% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 6mg | 2% |
| Sodium | 336mg | 14% |
| Potassium | 270mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 557IU | 11% |
| Vitamin C | 22mg | 24% |
| Calcium | 59mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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