Recipes
Lunch

Garlic shrimp couscous with zucchini and feta

Garlicky shrimp and zucchini over lemony couscous with feta and parsley, ready in under 20 minutes.

Garlic shrimp couscous with zucchini and feta

Quick Mediterranean High protein

Prep
8 min
Cooking
10 min

Per serving

1,169 kcal

Protein
90 g
Carbs
112 g
Fat
41 g
Fibre
10 g

Amounts are scaled to your plan (×2).

In these plans

Ingredients

3 servings

Check every ingredient for allergies and intolerances, and read product labels. Health and safety

  • Couscous, dry 360 g ≈ 2 cups
  • Low-sodium chicken or vegetable broth, boiling 540 ml
  • Lemon juice 6 tbsp 90 g
  • Olive oil, divided 6 tbsp 80 g
  • Zucchini, diced 720 g ≈ 5 ¾ cups
  • Raw shrimp, peeled, thawed if frozen, patted dry 900 g
  • Garlic, minced 12 cloves 35 g
  • Paprika 2 ½ tsp
  • Feta cheese, crumbled 150 g ≈ 1 cup
  • Fresh parsley, chopped 50 g ≈ ¾ cup
  • Salt ½ tsp
  • Black pepper 1 ½ tsp

Steps

  1. Pour the boiling broth over the couscous in a bowl, cover with a plate and let stand 5 minutes. Fluff with a fork and stir in the lemon juice.
  2. Heat half the oil in a skillet over medium-high heat and cook the zucchini for 3–4 minutes, until lightly browned. Add it to the couscous.
  3. Heat the rest of the oil in the same skillet, add the shrimp, garlic, paprika, salt and pepper and cook for 2–3 minutes, turning once, until the shrimp are pink and opaque.
  4. Spoon the shrimp over the couscous and top with the feta and parsley.

Tip: Good warm or cold; it keeps 2 days in the fridge.

No pork or alcohol. Choose halal meat if you eat halal. Nutrition is worked out from USDA FoodData Central values and is an estimate.

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