One-Pot Pearl Couscous & Shrimp

This delicious one-pot recipe with Pearl Couscous & Shrimp is the perfect weeknight meal. This recipe is so many things in one. It’s healthy, it’s flavorful, and most importantly, it’s easy. I love experimenting with different grains. They can add so much texture and entirely transform a dish.

❤️ Why You’ll Love Pearl Couscous & Shrimp

• Healthy: This recipe is full of wholesome, healthy ingredients that taste great and are good for you
• Versatile: You can make this recipe your own by adding in your own veggies, swapping the protein, or changing the pearl couscous to your favorite grain

🍲 Ingredients

Pearl Couscous – Also known as Israeli couscous, pearl couscous resembles tiny little pasta balls and despite its name in English, it is in fact, not couscous. Gone are the days when you just had to use rice or quinoa. There are so many delicious grains to experiment with in your cooking that can entirely add something new to a dish

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Cannellini Beans – You can use whatever beans you prefer for this recipe. The cannellini beans add additional protein to this dish and a unique texture that pairs so well with the other ingredients.

👩‍🍳 How to Make Pearl Couscous & Shrimp

1. Add prawns in a bowl with salt pepper, dried oregano, cumin. chili flakes and olive oil and toss together.
2. To a large high-sided skillet set to medium-high heat. Once the pan is hot, add shrimp and cook for 2-3 minutes per side, until shrimp is fully cooked. Remove the shrimp to a bowl and set aside.
3. Turn the pan to medium heat and add 1 tbsp olive oil, diced onion and minced garlic. Cook for about 5 minutes to soften. Deglaze the pan with white wine and let it cook for 2-3 minutes.
4. Next add the chopped zucchini, broccoli florets, diced fennel, stir to combine and then add the seasonings: garlic powder, onion powder, salt, pepper. Stir again and cook for 3-4 minutes to soften.
5. Stir in the pearl couscous, beans, 2 tbsp olive oil and chicken stock paste. Add the water and stir. Bring to a boil over high heat and then turn to medium-low once simmering. Keep at a simmer and cover with a lid most of the way while the pearl couscous cooks, removing the lid to stir every couple of minutes so it doesn’t stick.
6. Cook until the pearl couscous is done, about 10-14 minutes and there is barely any liquid left. Remove from the heat and let the couscous sit in the pan with the lid on for a few minutes before serving. If you find the couscous isn’t quite done and there isn’t a lot of liquid left, add another 1/4-1/2 cup of water and cook for a few more minutes.
7. Serve the couscous topped with shrimp, chopped artichokes, fresh minced mint and squeeze of lemon juice. Add crumbled feta if desired.

🗒 Substitutions

• White Wine: A good substitute for white wine, try a non-alcoholic white wine or use vegetable or chicken broth
• Couscous: Orzo is a good substitute for pearl couscous if needed as their cooking time is similar
• Beans: If you can’t find cannellini beans, try navy beans.
• Artichokes: Swap the artichokes for green olives if you prefer them, or have a mix of both

🗒 Other Bowls You’ll Love

• Mediterranean Rice Bowl
• Tofu Power Bowl
• Nourish Bowl

👝 How to Store Leftovers

Store leftovers in an airtight container and consume within 3-4 days.

🤔 Common Questions

One-Pot Pearl Couscous & Shrimp

5 from 7 votes

This one-pot Pearl Couscous and Shrimp recipe is so easy to make, healthy, and the perfect meal for a busy weeknight or night you aren't in the mood for cooking.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Main

Cuisine Greek-Inspired

Servings 4

Calories 415 kcal

Ingredients

  

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For the shrimp

• 1 lb defrosted shrimp, peeled and deveined
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp dried oregano
• 1/4 tsp ground cumin
• 1/4 tsp chili flakes
• 2 tbsp olive oil

For the couscous

• 3 tbsp olive oil, divided
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1/3 cup white wine
• 1 small zucchini, cut in quarters
• 2 cups small broccoli florets
• 1 small fennel bulb, diced
• 1/2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp pepper
• 14 oz can cannellini beans, drained and rinsed
• 1 tbsp vegetable or chicken stock paste
• 1 cup pearl couscous
• 2 1/2 cups water
• 1 cup artichokes in oil, chopped
• fresh minced mint and lemon wedges for garnish
• optional: crumbled feta cheese for garnish

Instructions

 

• Add prawns in a bowl with salt pepper, dried oregano, cumin. chili flakes and olive oil and toss together.
• To a large high-sided skillet set to medium-high heat. Once the pan is hot, add shrimp and cook for 2-3 minutes per side, until shrimp is fully cooked. Remove the shrimp to a bowl and set aside.
• Turn the pan to medium heat and add 1 tbsp olive oil, diced onion and minced garlic. Cook for about 5 minutes to soften. Deglaze the pan with white wine and let it cook for 2-3 minutes.
• Next add the chopped zucchini, broccoli florets, diced fennel, stir to combine and then add the seasonings: garlic powder, onion powder, salt, pepper. Stir again and cook for 3-4 minutes to soften.
• Stir in the pearl couscous, beans, 2 tbsp olive oil and chicken stock paste. Add the water and stir. Bring to a boil over high heat and then turn to medium-low once simmering. Keep at a simmer and cover with a lid most of the way while the pearl couscous cooks, removing the lid to stir every couple of minutes so it doesn't stick.
• Cook until the pearl couscous is done, about 10-14 minutes and there is barely any liquid left. Remove from the heat and let the couscous sit in the pan with the lid on for a few minutes before serving.

  If you find the couscous isn't quite done and there isn't a lot of liquid left, add another 1/4-1/2 cup of water and cook for a few more minutes.
• Serve the couscous topped with shrimp, chopped artichokes, fresh minced mint and squeeze of lemon juice. Add crumbled feta if desired.

Video

Notes

• A good substitute for white wine, try a non-alcoholic white wine or use vegetable or chicken broth.
• Orzo is a good substitute for the pearl couscous if needed as their cooking time is similar.
• If you can’t find cannellini beans, try navy beans.
• If artichokes aren’t your favourite, try using green olives instead.
• If you like this recipe, you’ll love our Greek Shrimp and Orzo Pasta Bake

Nutrition

Calories: 415kcal | Carbohydrates: 31.7g | Protein: 31.4g | Fat: 18.8g | Saturated Fat: 2.8g | Polyunsaturated Fat: 2.3g | Monounsaturated Fat: 12.7g | Cholesterol: 181.2mg | Sodium: 1586mg | Fiber: 8.9g | Sugar: 4.8g

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