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One-Pot Pearl Couscous & Shrimp

This one-pot Pearl Couscous and Shrimp recipe is so easy to make, healthy, and the perfect meal for a busy weeknight or night you aren't in the mood for cooking.

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 4
Calories: 415 kcal
Course: Main Course
Cuisine: Greek

Ingredients

For the shrimp
  • 1 lb defrosted shrimp, peeled and deveined
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp dried oregano
  • 1/4 tsp ground cumin
  • 1/4 tsp chili flakes
  • 2 tbsp olive oil
For the couscous
  • 3 tbsp olive oil, divided
  • 1 small yellow onion, diced
  • 3 garlic cloves, minced
  • 1/3 cup white wine
  • 1 small zucchini, cut in quarters
  • 2 cups small broccoli florets
  • 1 small fennel bulb, diced
  • 1/2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp pepper
  • 14 oz can cannellini beans, drained and rinsed
  • 1 tbsp vegetable or chicken stock paste
  • 1 cup pearl couscous
  • 2 1/2 cups water
  • 1 cup artichokes in oil, chopped
  • fresh minced mint and lemon wedges for garnish
  • optional: crumbled feta cheese for garnish

Instructions

    Cup of Yum
  1. Add prawns in a bowl with salt pepper, dried oregano, cumin. chili flakes and olive oil and toss together.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Serve the couscous topped with shrimp, chopped artichokes, fresh minced mint and squeeze of lemon juice. Add crumbled feta if desired.

Notes

  • A good substitute for white wine, try a non-alcoholic white wine or use vegetable or chicken broth.
  • Orzo is a good substitute for the pearl couscous if needed as their cooking time is similar.
  • If you can't find cannellini beans, try navy beans.
  • If artichokes aren't your favourite, try using green olives instead.
  • If you like this recipe, you'll love our Greek Shrimp and Orzo Pasta Bake

Nutrition Information

Calories 415kcal (21%) Carbohydrates 31.7g (11%) Protein 31.4g (63%) Fat 18.8g (29%) Saturated Fat 2.8g (14%) Polyunsaturated Fat 2.3g Monounsaturated Fat 12.7g Cholesterol 181.2mg (60%) Sodium 1586mg (66%) Fiber 8.9g (36%) Sugar 4.8g (10%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 415

% 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.