Shrimp With Israeli Couscous Recipe

Name: Shrimp With Israeli Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Parmesan cheese, grated; 2 cups almonds, blanched; 3/4 cup plus 2 teaspoons extra-virgin olive oil 1 bunch mint leaves (about 1 cup); 1 lemon, juiced and zested (reserve lemon zest); 1 pound Israeli couscous; 1 pound large shrimp or prawns, cleaned, peeled, and deveined; 2 cups spring peas, fresh or frozen; 2 tablespoons lemon juice, or to taste Salt and cayenne pepper, to taste; 1 bunch mint leaves (for garnish); 1/2 cup almonds, toasted (for garnish)

Servings: persons

1
Make a pesto by combining the Parmesan cheese, almonds, 3/4 cup of olive oil, mint, and lemon juice in a blender (reserve the zest).
2
In a large pot, boil liberally salted water. Add couscous and cook for six to seven minutes. Drain and set aside.
3
Heat a large skillet with the two teaspoons of olive oil. Add shrimp and saute quickly; add peas and continue cooking. Add one cup of pesto, followed by the couscous.
4
Season with lemon juice, salt, and cayenne pepper. Finish with mint leaves, lemon zest, and almonds. Serves six.
5
Calories Per Serving: 650
6
Carbs: 77g
7
Protein: 32g
8
Fat: 24g

1242

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 10 ingredients. The key ingredients include: 1 cup Parmesan cheese, grated, 2 cups almonds, blanched, 3/4 cup plus 2 teaspoons extra-virgin olive oil 1 bunch mint leaves (about 1 cup), 1 lemon, juiced and zested (reserve lemon zest), and more.

Yes, Shrimp With Israeli 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!

Shrimp With Israeli Couscous

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions