The couscous with zucchini, peppers and spiced shrimp is a dish with a rich, colorful topping. This couscous can be served as a first course or as a main dish. An easy recipe to make, full of flavor and very nutritious!
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First courses with shrimp
Recipes with zucchini
Recipes with couscous
- Difficulty: Easy
- Cost: Budget
- Preparation time: 15 Minutes
- Cooking time: 15 Minutes
- Portions: 2 Servings
- Cooking methods: Stovetop
Ingredients
- 3.5 oz Dry couscous
- 3.4 oz Water
- 2 Zucchini
- 1 Red bell pepper
- 5.3 oz Shrimp
- 1 Chili pepper
- 1 Onion
- 1 tsp Ground ginger
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- to taste Extra virgin olive oil
- to taste Oregano
Preparation
To make the couscous with zucchini and shrimp, wash and trim the zucchini, then cut them into julienne strips.
Wash the bell pepper, remove the stem and seeds; then cut it into thin strips.
Pour a drizzle of extra virgin olive oil into a pan and add the chopped onion. Put over low heat and let the onion soften.
Then add the zucchini, the bell pepper, the chopped chili pepper and the spices. Cook over moderate heat. The vegetables should be cooked but remain crisp.
Wash the shrimp under running water, remove the head, the legs and the shell, then remove the intestinal tract: make an incision along the shrimp’s back with a knife and remove it by pulling gently, trying not to break it.
Add a sprinkle of oregano to the vegetables and the shrimp. Toss the shrimp in the pan until they are cooked and golden on both sides.
In a pot (or bowl) pour the couscous and moisten it with the boiling water. Cover with a lid and let rest for 5 minutes. Then, using a fork, fluff the couscous.
Then pour the couscous into the pan with the topping, mixing to combine the ingredients.
Serve and enjoy!
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