Shrimp and Vegetable Couscous

Shrimp and Vegetable Couscous
  • 1 pound medium shrimp, shelled and deveined, shells reserved
  • 2 1/3 cups cold water
  • 1/3 cup olive oil
  • 2 zucchinis, diced
  • 1 eggplant, diced
  • salt and ground black pepper to taste
  • 1/2 cup diced tomato
  • 2 teaspoons olive oil, or as needed
  • 2 cups couscous
  • 1/2 bunch fresh tarragon, chopped
  • 1/2 bunch fresh dill, chopped
  • 1 pinch cayenne, or to taste


  1. Melt butter in a saucepan over medium-high heat. Saute shrimp shells in melted butter until pink and fragrant, 3 to 4 minutes. Add water; bring to a simmer, reduce heat to low, and simmer until flavors combine, about 20 minutes.
  2. Heat 1/3 cup olive oil in a large skillet over medium-high heat. Saute zucchini and eggplant with a pinch of salt and pepper in hot oil until soft, 6 to 7 minutes. Clear a space in the center of the skillet. Add tomato; saute in the center of the skillet until slightly caramelized, 3 to 4 minutes. Add garlic to the skillet; cook and stir all vegetables together until garlic is fragrant, about 1 minute.
  3. Heat 2 teaspoons oil in a skillet over medium-high heat. Saute shrimp in hot oil until shrimp are pink, about 1 minute per side.
  4. Combine vegetable mixture, shrimp, couscous, tarragon, and dill together in a bowl. Season with salt, black pepper, and cayenne pepper. Scrape down the sides of the bowl and pat mixture into a flat shape.
  5. Pour hot shrimp stock through a strainer into couscous mixture, discarding strained shells. Cover the bowl with aluminum foil and let sit until couscous is tender and fluffy, about 5 minutes. Toss.

04/29/2018
Shrimp and Vegetable Couscous, recipe PT15M PT1H 5 455 calories

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