Green Herb Shrimp With Summer Squash Couscous

Name: Green Herb Shrimp With Summer Squash Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil; 1/2 teaspoon sea salt; 4 green onions, white and light green parts, chopped; 2 tablespoons coarsely chopped fresh mint leaves; 1/2 cup coarsely chopped fresh basil; 1/2 cup fresh flat-leaf parsley; 2 cloves garlic; 2 anchovies (optional); Juice of 2 limes; 11/2 pounds large shrimp, peeled and deveined; 11/2 tablespoon extra virgin olive oil; 4 cups diced zucchini (about 4 medium); 11/2 cups whole wheat couscous; 1/4 cup coarsely chopped fresh basil; 1/2 teaspoon red pepper flakes; 1/3 cup diced feta cheese; 2 tablespoons red wine vinegar; Sea salt and freshly ground pepper

Servings: persons

1/4 cup extra-virgin olive oil
1/2 teaspoon sea salt
4 green onions, white and light green parts, chopped
2 tablespoons coarsely chopped fresh mint leaves
1/2 cup coarsely chopped fresh basil
1/2 cup fresh flat-leaf parsley
2 cloves garlic
2 anchovies (optional)
Juice of 2 limes
11/2 pounds large shrimp, peeled and deveined
11/2 tablespoon extra virgin olive oil
4 cups diced zucchini (about 4 medium)
11/2 cups whole wheat couscous
1/4 cup coarsely chopped fresh basil
1/2 teaspoon red pepper flakes
1/3 cup diced feta cheese
2 tablespoons red wine vinegar
Sea salt and freshly ground pepper

1
In a food processor or blender, combine all of the sauce ingredients and blend until fairly smooth with a few herb flecks. Put half of the sauce in a bowl along with the shrimp and set aside to marinate for 1 hour, reserving the other half of the sauce.
2
Heat 1/2 tablespoon of the oil in a cast-iron pan or large skillet over medium heat. Add the zucchini and saute until the edges are browned, 8 to 10 minutes.
3
Cook the couscous according to the package instructions. Transfer the couscous to a large mixing bowl and add the zucchini, the remaining 1 tablespoon of oil, the basil, red pepper flakes, feta, and vinegar. Toss to coat. Add salt and pepper to taste.
4
Heat a grill or grill pan over high heat. Cook the shrimp until they just turn pink, about 2 minutes maximum on each side; be careful to avoid overcooking them. Toss the cooked shrimp in the remaining herb sauce and serve with the zucchini couscous.

1076

kcal

Calories

Fat

Carbs

158

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, 1/2 teaspoon sea salt, 4 green onions, white and light green parts, chopped, 2 tablespoons coarsely chopped fresh mint leaves, and more.

Yes, Green Herb Shrimp With Summer Squash Couscous falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!