The couscous with vegetables and shrimp is a healthy, nutritious, and tasty dish, rich in color and flavor. It’s made with a few simple ingredients and in a short time. Moreover, it takes just a few minutes to cook everything we need for this great one-pot dish. In fact, we season the couscous with crunchy vegetables quickly sautéed in a pan and shrimp that cook very quickly. Already like this, it is a delicious dish, but we thought of making it even more aromatic and inviting by adding a quick pesto or tomato sauce obtained simply by blending tomatoes with basil, almonds, pecorino cheese, garlic, and grated lemon zest. Thus, a complete and well-balanced dish is born, with couscous as a source of carbohydrates, shrimp as a high-quality protein source, vegetables providing fiber, and the healthy fats of extra virgin olive oil.

The preparation is very simple: we make a quick tomato pesto with almonds, tomatoes, basil, garlic, grated pecorino cheese, grated lemon zest, olive oil, and salt. We sauté diced carrots and zucchinis with paprika and turmeric for no more than 10 minutes. We clean the shrimp and cook them quickly in a pan. We season the couscous with vegetables, shrimp, and the prepared tomato sauce.

The couscous with vegetables and shrimp, like another recipe we have proposed, the cold couscous with arugula pesto and salmon, can be enjoyed as a cold salad in summer by keeping it in the fridge, but it is also excellent hot or warm by adding various types of vegetables according to the season or simply using the ones we like! What are you waiting for? Try the couscous with shrimp and vegetables and let us know what you think!

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Difficulty: Very Easy
Cost: Very Cheap
Preparation time: 15 Minutes
Portions: 4 People
Cooking methods: Stovetop
Cuisine: Fusion
Seasonality: Summer, All Seasons

Ingredients to make Couscous with Shrimp and Vegetables

2 cups raw couscous
2 zucchinis
2 carrots
14 oz shrimp
ground turmeric
paprika
extra virgin olive oil
salt
18 oz tomatoes
3.5 oz pecorino cheese
1.75 oz almonds
1 bunch basil
1 clove garlic
lemon zest
extra virgin olive oil
salt

Tools to prepare Couscous with Shrimp and Vegetables

1 Mixer
1 Cutting Board
1 Knife
2 Pans
1 Ladle
1 Bowl
2 Spoons
1 Refrigerator

How to Prepare Couscous with Shrimp and Vegetables

Prepare the couscous with vegetables and shrimp by starting with the quick tomato pesto: place the almonds in the mixer and chop them. Add the tomatoes, basil, and garlic clove, and blend to obtain a creamy mixture.
Once a homogeneous and creamy mixture is obtained, add the grated pecorino cheese, grated lemon zest, and oil, and blend again until a homogeneous sauce is obtained. Store the pesto in the fridge and in the meantime prepare the other ingredients.
Scrape the carrots and remove the ends of the zucchinis. Chop both the carrots and zucchinis into cubes.
Place them in a pan with oil, season with turmeric, paprika, and salt, and cook for 10 minutes keeping them crunchy. Turn off the heat and let them cool.
Meanwhile, clean the shrimp or prawns by removing the shell, head, and black intestinal vein, leaving only the tail fin. Rinse them gently and dry with kitchen paper.
Place them in a pan with a little oil and cook for a few minutes, or alternatively you can blanch them.
Place the couscous in a bowl and pour about 2 cups of hot water over it. Cover with a plate or lid and let it swell for 3 minutes. Add the oil and salt, fluff the couscous with a fork.
Season the couscous with the tomato pesto, add the vegetables and shrimp, and mix well.
Serve the couscous with vegetables and shrimp.