Shrimp with Couscous: A Simple and Tasty Meal Idea

Shrimp with couscous combined with tender shrimp, fluffy couscous, and vibrant vegetables. This creates a dish that is not only tasty but also visually appealing. With just a few key ingredients—jumbo shrimp, lemon, olive oil, leek, shallot, garlic, pearl couscous, baby spinach, basil, Parmesan cheese, and seasonings—you can create a scrumptious dinner that impresses.

Cooking this offers an easy way to blend flavors and textures in a single dish. I love how the lemon zest and juice brighten each bite while the Parmesan adds a rich, cheesy finish. This meal is perfect for any occasion, whether it’s a weeknight dinner or a special gathering with friends.

What Is Couscous?

Couscous is a type of food made from crushed steamed wheat. It originated in North Africa and is a staple in many cuisines.

I find couscous incredibly versatile. It works well as a side dish or a base for a main dish.

Types of Couscous:

• Standard couscous: The most common type, quick to prepare.
• Whole wheat couscous: A healthier option with more fiber.
• Israeli couscous: Also known as pearl couscous, these are larger, chewy granules.

Couscous absorbs flavors well. I love adding spices, herbs, and vegetables to enhance its taste. You can even mix proteins like chickpeas or shrimp for a complete meal.

Ingredients:

• 2 lbs. of peeled and deveined jumbo shrimp (keep the shells)
• 1 juiced lemon (keep the zest)
• 4 tbsp + 2 tsp of olive oil
• The green part of 1 leek, roughly chopped
• The white part of 1 leek, thinly sliced
• 6 cups of water
• 1 peeled and diced shallot
• 5 peeled and minced cloves of garlic
• 2 cups of pearl couscous
• 4 oz of roughly chopped baby spinach
• 20 divided basil leaves
• ⅔ cup of finely grated Parmesan cheese
• 1 tsp of cracked black pepper (more to taste)
• Salt, pepper, and red pepper (crushed) to taste

How to make shrimp with couscous?

Serving Suggestions

• Fresh herbs: Chop some fresh parsley or cilantro and sprinkle it on top. The brightness complements the shrimp beautifully.
• Citrus zest: A little lemon or lime zest adds a refreshing touch. It enhances the dish’s flavor profile, making every bite delightful.
• Roasted vegetables: I enjoy pairing my shrimp and couscous with roasted vegetables. Bell peppers, zucchini, and asparagus bring color and nutrition.
• Dressing options: Drizzle a light vinaigrette or garlic butter over the dish. This extra layer of flavor creates a satisfying finish.
• Serving bowl: I often serve it in a large bowl, allowing guests to help themselves. This approach encourages a communal dining experience.
• Pairing with sides: For sides, I recommend a simple green salad or steamed asparagus. Both options provide a nice contrast to the main dish.
• Wine pairing: A crisp white wine, like Sauvignon Blanc, pairs well with the flavors of shrimp and couscous. This combination enhances the meal’s enjoyment.

Storage and Reheating

Correct Storage

To store this dish, I first let it cool completely at room temperature. This step prevents condensation inside the storage container, which can lead to sogginess.

Next, I place the shrimp and couscous in an airtight container. If I plan to eat it within 3 days, I keep it in the refrigerator. For longer storage, I freeze the dish in a freezer-safe container, ensuring it’s sealed tightly to prevent freezer burn.

Label the container with the date to keep track of freshness. I recommend consuming this refrigerated dish within 3 days and frozen portions within 2 months for the best taste.

Best Reheating Methods

When reheating, I prefer using the stove or microwave for the best results. For the stove, I add a splash of broth or water to a skillet and heat on medium-low. I stir occasionally until it warms evenly, which helps maintain moisture.

In the microwave, I cover the container with a damp paper towel to create steam. This method also keeps the dish from drying out. I usually reheat in 1-minute intervals, stirring in between, until it is heated through.

Avoid reheating multiple times to preserve texture and flavor.

Common Mistakes to Avoid

• Overcooking shrimp: Shrimp cooks quickly. Avoid leaving it on the heat for too long, as it can become rubbery. Aim for a few minutes until it turns pink.
• Not rinsing couscous: Many people skip rinsing couscous. This step removes excess starch, making it less sticky. I find that a quick rinse can enhance the texture.
• Skipping seasoning: This dish benefits from seasoning. Don’t forget to add salt, pepper, or herbs. This small step can elevate the entire dish.
• Using too much liquid: Couscous absorbs water effectively. Using too much can lead to a mushy texture. Stick to recommended water ratios for the best results.
• Neglecting fresh ingredients: Incorporating fresh herbs or vegetables adds flavor. I recommend adding a handful of chopped parsley or diced tomatoes for a burst of freshness.
• Not letting couscous sit: Allowing couscous to rest after cooking helps it absorb flavors. I usually let it sit covered for about five minutes before serving.

Conclusion

Making shrimp with couscous offers a delightful combination of flavors and textures. I love how the tender shrimp pairs with the fluffy couscous, creating a satisfying meal.

Pairing this meal with a crisp salad or a light white wine makes for a balanced dinner. Each bite brings together the ocean’s freshness and the earthiness of couscous, making it a memorable dish.

I often prepare this recipe for family gatherings. It never fails to impress and taste delicious.

One more thing, pairing this dish with baba ganoush is a great idea:
Get this baba ganoush with mayonnaise recipe now (by clicking the image below):