One-Pot Pearl Couscous & Shrimp
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4
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Calories
415 kcal
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Course
Main Course
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Cuisine
Greek
One-Pot Pearl Couscous & Shrimp
Description
The recipe starts by marinating peeled, deveined shrimp with salt, black pepper, oregano, cumin, chili flakes, and olive oil before searing them until cooked. The cooking pan is then used to sauté diced onion and garlic, deglazed with white wine. Vegetables including zucchini, broccoli, and fennel are added and softened briefly.
Pearl couscous, drained cannellini beans, olive oil, and chicken stock paste join the pan along with water to create the cooking liquid. This mixture simmers covered until the couscous absorbs the liquid and softens. Chopped artichokes are stirred in near the end. The shrimp is returned to the pot to combine flavors and warm through.
The finished dish is garnished with fresh minced mint, lemon wedges, and optionally crumbled feta cheese. The combination offers a rich, herby flavor combined with bright citrus and creamy textures. Pearl couscous provides a chewy bite contrasted by tender vegetables and shrimp.
Substitutions suggested in the notes include vegetable or chicken broth for wine, or orzo for pearl couscous. Navy beans also stand in for cannellini. Artichokes can be replaced by green olives if preferred.
Ingredients
For the shrimp
- 1 lb Shrimp defrosted, peeled and deveined
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp oregano dried
- 1/4 tsp cumin ground
- 1/4 tsp chili flakes
- 2 tbsp olive oil
For the couscous
- 3 tbsp olive oil divided
- 1 yellow onion small, diced
- 3 garlic cloves, minced
- 1/3 cup white wine
- 1 zucchini small, cut in quarters
- 2 cups broccoli florets small
- 1 fennel bulb small, diced
- 1/2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 14 oz cannellini beans canned, drained and rinsed
- 1 tbsp vegetable stock paste or chicken stock paste
- 1 cup pearl couscous
- 2 1/2 cups water
- 1 cup artichokes in oil, chopped
- mint fresh, minced mint; lemon wedges for garnish
- lemon fresh, minced mint; lemon wedges for garnish
- feta cheese crumbled, for garnish, optional
Instructions
- Add prawns in a bowl with salt pepper, dried oregano, cumin. chili flakes and olive oil and toss together.
- To a large high-sided skillet set to medium-high heat. Once the pan is hot, add shrimp and cook for 2-3 minutes per side, until shrimp is fully cooked. Remove the shrimp to a bowl and set aside.
- Turn the pan to medium heat and add 1 tbsp olive oil, diced onion and minced garlic. Cook for about 5 minutes to soften. Deglaze the pan with white wine and let it cook for 2-3 minutes.
- Next add the chopped zucchini, broccoli florets, diced fennel, stir to combine and then add the seasonings: garlic powder, onion powder, salt, pepper. Stir again and cook for 3-4 minutes to soften.
- Stir in the pearl couscous, beans, 2 tbsp olive oil and chicken stock paste. Add the water and stir. Bring to a boil over high heat and then turn to medium-low once simmering. Keep at a simmer and cover with a lid most of the way while the pearl couscous cooks, removing the lid to stir every couple of minutes so it doesn't stick.
- Cook until the pearl couscous is done, about 10-14 minutes and there is barely any liquid left. Remove from the heat and let the couscous sit in the pan with the lid on for a few minutes before serving. If you find the couscous isn't quite done and there isn't a lot of liquid left, add another 1/4-1/2 cup of water and cook for a few more minutes.
- Serve the couscous topped with shrimp, chopped artichokes, fresh minced mint and squeeze of lemon juice. Add crumbled feta if desired.
Notes
- If avoiding white wine, substitute with vegetable or chicken broth for deglazing.
- Orzo can replace pearl couscous due to similar cooking time and texture.
- Navy beans are a suitable alternative if cannellini beans are unavailable.
- If artichokes are not desirable, green olives can be used instead for a different flavor profile.
- For similar flavor combinations, try the Greek Shrimp and Orzo Pasta Bake recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 415 kcal
% Daily Value*
| Calories | 415kcal | 21% |
| Carbohydrates | 31.7g | 11% |
| Protein | 31.4g | 63% |
| Fat | 18.8g | 29% |
| Saturated Fat | 2.8g | 14% |
| Polyunsaturated Fat | 2.3g | 14% |
| Monounsaturated Fat | 12.7g | 64% |
| Cholesterol | 181.2mg | 60% |
| Sodium | 1586mg | 66% |
| Fiber | 8.9g | 36% |
| Sugar | 4.8g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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