Shrimp Couscous

5 from 2 votes

Shrimp Couscous made easy! Seasoned shrimp, asparagus, and red pepper all roasted on 1 sheet pan, topped with a crave-worthy green herb sauce.

Prep Time25

Cook Time12

Total Time37

Course: Dinner

Cuisine: American

Keyword: shrimp couscous

Servings: large servings

Author: Chelsea Lords

Cost: $10.12

Equipment

Large jar or other sealable container

Ingredients

Shrimp, Couscous, and Veggies

Salt and pepper
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/4 teaspoon cayenne pepper increase to 1/2 teaspoon if you love spice!
2 tablespoons olive oil
2 lemons
1/2 pound large shrimp peeled and deveined, 21/25
1 cup couscous
1 medium red pepper sliced into thin strips and strips halved
1/2 pound asparagus woody ends removed and cut into thirds

Herb Sauce

1/2 cup olive oil
1 teaspoon Italian seasoning
2 tablespoons red wine vinegar
1 tablespoon honey
3 to 4 cloves finely chopped garlic
1/2 cup finely chopped cilantro about 1 full bunch
1/2 cup finely chopped fresh flat-leaf parsley about 1 full bunch

US - Metric

Instructions

Start with the sauce so it has time for flavors to meld; it can be made 1–2 days in advance. In a large jar, add olive oil, Italian seasoning, red wine vinegar, honey, and 2 tablespoons lemon juice. Finely chop garlic and add to the jar. Shake well to combine ingredients. Finely chop a bunch of parsley to get a full 1/2 cup (you should use most of a good-sized bunch; simply cut off the bottom of the bunch and chop the rest). Finely chop the cilantro. Add parsley and cilantro to the jar and stir to combine. Seal and refrigerate to “marinate.”
Preheat oven to 400°F. On a large sheet pan, add chopped asparagus (remove ends and cut all the asparagus into 3 parts) and chopped red pepper. In a small bowl, stir together 1 teaspoon salt, garlic powder, Italian seasoning, cayenne pepper, olive oil, and 1 tablespoon lemon juice. Stir to form a paste and add half to the veggies. Toss well to coat and spread into 1 even layer so no veggies overlap. Place in oven and cook 6–7 minutes (this will vary on the thickness of veggies).
Meanwhile, prepare the shrimp. Pat shrimp dry and gently toss in a bowl with the remaining spice paste. Remove veggies from oven, toss, and allow room for the shrimp. Add shrimp to the sheet pan and cook another 6–7 minutes or until shrimp is opaque and veggies are crisp-tender. Remove.
While everything is cooking, prepare the couscous according to package directions. (Bring 1 cup water to a boil and once it boils, remove from heat, stir in couscous, and place the lid on. Let stand 2–4 minutes.) Fluff couscous with a fork. Add 1/2 cup of herb sauce and 1 tablespoon lemon juice. Add 1/2 teaspoon salt and 1/4 teaspoon pepper (or to taste).
Divide couscous onto 2 (or 4—see note 1) plates. Add equal amounts of veggies and shrimp. Serve with remaining herb sauce. (Add to taste; you may have some leftover.) Enjoy immediately.

Notes

Note 1: This meal generously serves 2 large portions. However, it did perfectly feed my family—2 adults and 2 toddlers. This meal doubles and triples well—just be sure to separate veggies/shrimp to additional pans as needed. If there is more than 1 pan in the oven at a time, cook time will be longer.

Nutrition Note: Calories will vary, depending on how much herb sauce you use for the dish.

Storage: Keep the herb sauce, couscous, and shrimp separate and store each in the fridge for 3-4 days. Reheat couscous and shrimp separately, then add the herb sauce when serving.

Nutrition