One-Pot Pearl Couscous & Shrimp

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.

Course Main

Cuisine Greek-Inspired

Keyword couscous, shrimp

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 415kcal

Author Maria Koutsogiannis

Ingredients

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