Couscous with Shrimp and Zucchini. A light and tasty dish, perfect for a quick and healthy meal.
The couscous, originating from North African culinary tradition, is an excellent versatile base that pairs perfectly with many ingredients. Moreover, it can be served both hot and cold, making it suitable for office lunch or for a picnic.
Follow my recipe step by step and you can bring to the table a balanced dish, full of Mediterranean flavors and easy to customize according to your tastes.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, All seasons
Ingredients
- 7 oz cooked couscous
- 2 zucchini
- 10.5 oz peeled, frozen shrimp
- 2 tbsp extra virgin olive oil
- to taste salt
- to taste black pepper
- A few leaves mint (fresh)
- 0.85 cup vegetable broth (or hot water)
Tools
- Bowl
- Knife
- Cutting Board
- Wok
Steps
First, prepare the vegetable broth. Find my recipe here.
Pour the couscous into a bowl and add the hot broth. Cover with a lid or a plate and let it sit for about 5 minutes, until the couscous has absorbed all the liquid.
After this time, fluff the couscous with a fork to separate the grains.
In a wok, heat a tablespoon of extra virgin olive oil. Add the zucchini, chopped into cubes, salt, pepper, and cook over medium heat for about 5 minutes, until tender but still crisp. Once ready, place them on a plate and set aside.
In the same pan where you cooked the zucchini (you can add another tablespoon of oil if necessary), cook the shrimp over medium-high heat for 5 minutes, until they turn pink and opaque. Season with a pinch of salt and black pepper.
Add the zucchini and gently mix. Combine the couscous and blend everything.
Our couscous with shrimp and zucchini is ready. Decorate the plate with fresh mint leaves.
Enjoy your meal.
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Storage and Tips …
Store in the fridge covered with aluminum foil or plastic wrap
You can substitute vegetable broth with slightly salted hot water
Consume within 1 day
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