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

585 kcal

Protein
45 g
Carbs
56 g
Fat
21 g
Fibre
5 g

In these plans

Ingredients

4 servings

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

  • Couscous, dry 240 g ≈ 1 ½ cups
  • Low-sodium chicken or vegetable broth, boiling 360 ml
  • Lemon juice 4 tbsp 60 g
  • Olive oil, divided 4 tbsp 55 g
  • Zucchini, diced 480 g ≈ 3 ¾ cups
  • Raw shrimp, peeled, thawed if frozen, patted dry 600 g
  • Garlic, minced 8 cloves 25 g
  • Paprika 1 ½ tsp
  • Feta cheese, crumbled 100 g ≈ ¾ cup
  • Fresh parsley, chopped 30 g ≈ ½ cup
  • Salt ¼ tsp
  • Black pepper ¾ 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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