Grilled Shrimp with Couscous and Roasted Vegetables

Name: Grilled Shrimp with Couscous and Roasted Vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 6 oz shrimp (peeled and deveined); 1 cup couscous (uncooked); 1 medium zucchini (cut into slices or half-moons); 1 cup cherry tomatoes (halved); 1 tsp olive oil (plus extra for roasting and grilling); 1 cup water or broth (for cooking couscous); to taste salt; to taste black pepper; 1 tbsp lemon juice (optional, for shrimp marinade); 1 clove garlic (minced, optional for shrimp marinade)

860 kcal · 50 g protein · 15 minutes · 2 servings

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Grilled Shrimp with Couscous and Roasted Vegetables

This dish features succulent grilled shrimp paired with fluffy couscous and vibrant roasted zucchini and cherry tomatoes. It's a flavorful and balanced meal perfect for a healthy, satisfying dinner.

860 kcal 50 g protein 15 minutes

Ingredients

shrimp 6 oz
couscous 1 cup
zucchini 1 medium
cherry tomatoes 1 cup
olive oil 1 tsp
water or broth 1 cup
salt to taste
black pepper to taste
lemon juice 1 tbsp
garlic 1 clove

Method

Prepare the Couscous. Bring 1 cup of water or broth to a boil in a small pot. Once boiling, remove from heat, add 1 cup of couscous, 1/2 tsp salt, and 1 tsp olive oil. Stir quickly, cover the pot with a lid, and let it sit for 5 minutes. Then fluff the couscous gently with a fork to separate the grains.
Tip: Using broth instead of water adds extra flavor to the couscous.
Prepare the Vegetables for Roasting. Preheat your oven to 425°F (220°C). Toss the sliced zucchini and halved cherry tomatoes with a drizzle of olive oil, salt, and pepper. Spread them evenly on a baking sheet lined with parchment paper or foil.
Tip: Make sure the vegetables are in a single layer to roast evenly.
Roast the Vegetables. Place the baking sheet in the preheated oven and roast the vegetables for about 15 minutes, or until the zucchini is tender and the tomatoes start to blister.
Tip: Stir the vegetables halfway through roasting for even cooking.
Marinate the Shrimp. While the vegetables roast, prepare the shrimp. In a bowl, mix the shrimp with a teaspoon of olive oil, minced garlic, lemon juice, salt, and pepper. Let it marinate for about 5 minutes to absorb the flavors.
Tip: Do not over-marinate shrimp; 5 minutes is enough to keep them tender.
Grill the Shrimp. Heat a grill pan or outdoor grill over medium-high heat. Lightly oil the grill surface to prevent sticking. Place the shrimp on the grill and cook for about 2-3 minutes per side, until they turn pink and opaque.
Tip: Avoid overcooking shrimp as they can become tough and rubbery.
Assemble and Serve. Divide the cooked couscous between two plates. Top with the roasted vegetables and grilled shrimp. Optionally, garnish with fresh herbs like parsley or a squeeze of lemon juice for extra brightness.
Tip: Serve immediately while the shrimp and vegetables are warm for the best flavor.

Pro tips

Use fresh shrimp for the best texture and flavor.
If you don’t have a grill pan, you can sauté the shrimp in a skillet over medium-high heat.