Shrimp Couscous With Grilled Eggpant And Peppers

Name: Shrimp Couscous With Grilled Eggpant And Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 thick slices of eggplant; 1/2 red bell pepper; 4 large shrimp - peeled and cleaned; 1 clove garlic - minced; 1/4 cup whole wheat couscous; 3/4 cup seafood stock; 1 lemon; 1 teaspoon fresh thyme; 2 tablespoons olive oil; 2 tablespoons toasted slivered almonds; fresh black pepper; 2 green onions - chopped

Servings: persons

2 thick slices of eggplant
1/2 red bell pepper
4 large shrimp - peeled and cleaned
1 clove garlic - minced
1/4 cup whole wheat couscous
3/4 cup seafood stock
1 lemon
1 teaspoon fresh thyme
2 tablespoons olive oil
2 tablespoons toasted slivered almonds
fresh black pepper
2 green onions - chopped

1
Heat the grill to med-high. Brush the eggplant and pepper with 1 tablespoons olive oil, squeeze juice from half the lemon over them, and spinkle them with salt. Grill them until they have a nice char but are not completely cooked. Bring them in and cut them into bite size pieces.
2
Heat the rest of the olive oil to medium, and add the garlic and shrimp. Cook until the shrimp are just pink but not completely cooked.
3
Add the stock and thyme, a couple of grinds of pepper, bring to a simmer, and add the couscous. Stir, turn off the heat and leave covered for 2-3 minutes.
4
Stir in the eggplant, peppers and juice from the other half of the lemon, as well as the green onion, and cover for an additional 2-3 minutes.
5
Spoon into a bowl, top with toasted slivered almonds, serve and enjoy!

257

kcal

Calories

Fat

Carbs

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 thick slices of eggplant, 1/2 red bell pepper, 4 large shrimp - peeled and cleaned, 1 clove garlic - minced, and more.

Yes, Shrimp Couscous With Grilled Eggpant And Peppers 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!