Ingredients
Scale
- 1 cup couscous
- 1 pound shrimp, peeled and deveined
- 2 cups vegetable broth or water
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 bell pepper, diced (red or yellow)
- 1/4 cup red onion, finely chopped
- 1/4 cup parsley, chopped
- 3 tablespoons olive oil
- 1 lemon, juiced
- to taste Salt and pepper
- 1 teaspoon garlic powder (optional)
- 1 teaspoon dried oregano or Italian seasoning
Instructions
- Start by bringing the vegetable broth (or water) to a boil in a medium saucepan.
- Once boiling, add the couscous, cover, and remove from heat. Let it sit for about 5 minutes.
- While the couscous is cooking, heat a tablespoon of olive oil in a large skillet over medium heat.
- Add the shrimp to the skillet. Season with salt, pepper, and garlic powder if using. Cook for about 3-4 minutes, or until the shrimp turn pink and opaque.
- Fluff the couscous with a fork and transfer it to a large bowl.
- Add the cooked shrimp, cherry tomatoes, cucumber, bell pepper, red onion, and parsley to the couscous.
- Drizzle the remaining olive oil and lemon juice over the top. Toss everything together until well combined.
- Adjust seasoning if necessary. Serve warm or at room temperature.
- Prep Time: 10
- Cook Time: 15