Here’s my go-to couscous with shrimp recipe that’s perfect for busy weeknight dinners. The fluffy couscous soaks up all the good flavors from the seasoned shrimp, and the whole dish comes together in under 30 minutes.
My friends always ask for this recipe when they try it at my house – it’s become my signature dish for casual dinner parties. I like to make extra so I can pack it for lunch the next day. The leftovers taste just as good, maybe even better!
Why You’ll Love This Mediterranean Couscous with Shrimp
- Quick weeknight dinner – Ready in just 30 minutes, this dish is perfect for those busy evenings when you want something tasty but don’t have hours to spend in the kitchen.
- One-pan meal – Everything cooks in the same pan, which means less cleanup and more time to enjoy your evening.
- Mediterranean flavors – The combination of feta, olives, capers, and fresh tomatoes brings the sunny Mediterranean right to your dinner table.
- Healthy and filling – Packed with lean protein from the shrimp and plenty of fresh vegetables, this dish makes a satisfying meal that’s good for you too.
- Pantry-friendly recipe – Most ingredients are pantry staples or have a long shelf life, making this an easy meal to pull together without a special grocery trip.
Which Kind of Shrimp Should I Use?
For this Mediterranean-style couscous dish, large shrimp (labeled as 21/25 per pound) work really well since they’re substantial enough to be the main protein but not so big that they overwhelm the other ingredients. Fresh shrimp is great if you can get it, but frozen shrimp is actually a smart choice since most “fresh” shrimp at the seafood counter was previously frozen anyway. Just make sure to thaw frozen shrimp in the refrigerator overnight or under cold running water if you’re in a hurry. When shopping, look for shrimp that’s already peeled and deveined to save prep time, but avoid any pre-cooked shrimp as it can become rubbery when reheated.
Options for Substitutions
This Mediterranean-style dish is pretty adaptable – here’s what you can switch up:
- Pearl couscous: If you can’t find pearl couscous (also called Israeli couscous), you can use orzo pasta or even small pasta like ditalini. Regular couscous works too, but follow the package instructions as cooking times will be different.
- Shrimp: Not a fan of shrimp or can’t find any? Try this with chunks of chicken breast, mild white fish, or even chickpeas for a vegetarian version. Just adjust cooking times accordingly.
- Kalamata olives: Any black or green olives will work here. If you’re not an olive fan, try adding chopped artichoke hearts instead.
- Feta cheese: You can swap feta with crumbled goat cheese or even fresh mozzarella pearls. For a dairy-free version, just leave it out.
- Cherry tomatoes: Regular tomatoes chopped into small pieces work fine – just drain excess juice. In winter, you can use sun-dried tomatoes (chopped) for intense flavor.
- Vegetable broth: Chicken broth works just as well, or you can use water with a vegetable bouillon cube. For extra flavor, try using seafood stock.
Watch Out for These Mistakes While Cooking
The biggest mistake when cooking shrimp and couscous is overcooking either ingredient – shrimp only needs 2-3 minutes per side until it turns pink and forms a ‘C’ shape, while overcooking will make them tough and rubbery. When it comes to pearl couscous, keeping an eye on the cooking time is crucial – cook it just until tender but still slightly firm to the bite, about 8-10 minutes, as overcooking will result in a mushy texture that ruins the dish’s texture. Another common error is not toasting the couscous in olive oil before adding the broth, which helps develop a nutty flavor and prevents the grains from clumping together. For the best flavor development, make sure to season the cooking liquid well and add the feta cheese last, after the dish has cooled slightly, to prevent it from melting completely and losing its distinct salty bite.
What to Serve With Couscous and Shrimp?
This Mediterranean-style couscous and shrimp dish pairs wonderfully with simple vegetable sides that complement its fresh flavors. A quick sautéed bunch of asparagus or broccolini with garlic and lemon makes an excellent green vegetable addition to the meal. For a cool contrast, try serving it with a cucumber and red onion salad dressed simply with olive oil and vinegar, or add some warm pita bread on the side for scooping up any extra sauce. If you’re feeding a bigger crowd, you could also start the meal with a light Greek-style soup like avgolemono, which would fit right in with the Mediterranean theme.
Storage Instructions
Keep Fresh: Place your couscous with shrimp in an airtight container and pop it in the fridge – it’ll stay good for up to 3 days. The flavors actually get better as they mingle together, making this dish perfect for meal prep or next-day lunch!
Make Ahead: You can prep components separately if you like – cook the couscous and store it in the fridge, then quickly sauté the shrimp when you’re ready to eat. The tomato-olive mixture can be made a day ahead too, which really lets those Mediterranean flavors develop.
Serve Again: When you’re ready to enjoy your leftovers, give them a gentle warm-up in the microwave or on the stovetop. Add a small splash of broth if the couscous seems dry, and a fresh squeeze of lemon juice will wake up all the flavors. Just be careful not to overheat the shrimp to keep them tender!
| Preparation Time | 10-15 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 25-35 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 950-1100
- Protein: 70-80 g
- Fat: 35-40 g
- Carbohydrates: 90-100 g
Ingredients
- 1 pint cherry tomatoes, cut in half
- 1/3 cup sliced kalamata olives, without pits
- 1/4 cup feta cheese, crumbled
- 1 tablespoon capers, drained
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 2 cups broth, vegetable, low in sodium
- 1 1/2 cups pearl couscous
- Juice from half a lemon
- 2 tablespoons chopped parsley for garnish
Step 1: Prepare the Tomato Mixture
In a large bowl, combine the tomatoes, olives, feta, capers, and black pepper.
Mix gently to ensure all ingredients are evenly distributed.
Set aside as you prepare the shrimp and couscous.
Step 2: Cook the Shrimp
Sprinkle salt over the shrimp to season them.
Heat a large deep skillet over medium-high heat.
Once the skillet is hot, add oil, followed by the shrimp.
Cook the shrimp until they become opaque, about 2 ½ minutes per side.
During the last minute of cooking, stir in the garlic to infuse it with the shrimp’s flavors.
Transfer the shrimp and cooked garlic to the bowl with the tomato mixture, placing them on top.
Step 3: Prepare the Couscous
Using the same skillet, add broth and increase the heat to high.
Bring the broth to a boil.
Add the couscous to the skillet, stir well, then cover and reduce the heat to medium.
Cook until all the liquid is absorbed, roughly 10-12 minutes.
Once cooked, fluff the couscous with a fork to separate the grains.
Step 4: Combine and Serve
Add the fluffed couscous to the bowl containing the shrimp and tomato mixture.
Pour in the lemon juice and toss all the ingredients together until everything is well combined.
Garnish with fresh parsley for a touch of color and freshness.
Serve immediately and enjoy your flavorful, Mediterranean-inspired dish.
