Israeli Couscous with Shrimp and Zucchini Recipe

Name: Israeli Couscous with Shrimp and Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds uncooked shrimp; 2 cups uncooked Israeli couscous; 2 cups grated zucchini (1 1/2 to 2 zucchinis); 2 to 3 garlic cloves, minced; 1/4 red onion, finely chopped; 3 whole scallions, thinly sliced; 2 tablespoons extra virgin olive oil; 1 tablespoon ground cumin; Juice of 1 lemon, plus more as needed; Agave nectar; Maldon or other flaky salt; Freshly ground black pepper; 1 large handful fresh cilantro leaves; 1 large handful fresh flat-leaf parsley leaves; 1 handful fresh dill leaves (no big stems)

Servings: persons

1 1/2 pounds uncooked shrimp
2 cups uncooked Israeli couscous
2 cups grated zucchini (1 1/2 to 2 zucchinis)
2 to 3 garlic cloves, minced
1/4 red onion, finely chopped
3 whole scallions, thinly sliced
2 tablespoons extra virgin olive oil
1 tablespoon ground cumin
Juice of 1 lemon, plus more as needed
Agave nectar
Maldon or other flaky salt
Freshly ground black pepper
1 large handful fresh cilantro leaves
1 large handful fresh flat-leaf parsley leaves
1 handful fresh dill leaves (no big stems)

1
Bring a large pot of salted water to a boil.
2
Add the shrimp and cook for about 1 minute, or until pink.
3
(The exact time will depend on their size, be careful not to overcook them.)
4
Remove the shrimp with a slotted spoon and run cold water over them to stop the cooking.
5
Keep the water boiling and add the couscous.
6
Cook for 8 to 10 minutes, until al dente.
7
While the couscous is cooking, place the zucchini in a bowl, and add the garlic, red onion, scallions, and shrimp.
8
Drain the couscous and run it under cold water to stop the cooking.
9
Shake off as much excess water as possible and add the couscous to the bowl with the zucchini.
10
Add the olive oil, cumin, lemon juice, and a squeeze of agave nectar; season with salt and pepper.
11
Give it a good mix and check the seasoning.
12
Add the herbs and mix again.
13
Recheck the seasoning, adding more lemon juice if necessary.

361

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 1 1/2 pounds uncooked shrimp, 2 cups uncooked Israeli couscous, 2 cups grated zucchini (1 1/2 to 2 zucchinis), 2 to 3 garlic cloves, minced, and more.

Yes, Israeli Couscous with Shrimp and Zucchini 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.

Israeli Couscous with Shrimp and Zucchini

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