Best 3 Grilled Shrimp And Vegetables With Pearl Couscous Recipes
Craving a flavorful and healthy meal? Look no further than this grilled shrimp and vegetables with pearl couscous dish. This delectable recipe combines succulent shrimp, tender vegetables, and fluffy pearl couscous for a satisfying and nutritious meal. The shrimp is marinated in a zesty blend of garlic, paprika, and lemon juice, then grilled to perfection. The vegetables, including colorful bell peppers, zucchini, and red onions, are grilled alongside the shrimp, infusing them with a smoky flavor. The pearl couscous is cooked in a flavorful broth infused with aromatic herbs and spices, resulting in a light and fluffy texture. Served together, this dish is a delightful symphony of flavors and textures that will tantalize your taste buds.
In addition to the main recipe, this article also includes variations and additional recipes to cater to different dietary preferences and tastes. For those who prefer a vegetarian option, there's a recipe for grilled vegetables with pearl couscous. And for those who love seafood, there are recipes for grilled salmon with pearl couscous and grilled swordfish with pearl couscous. Each recipe is carefully crafted to ensure a balanced and flavorful meal that will satisfy your cravings.
MEDITERRANEAN COUSCOUS
A quick and easy summer recipe, this Mediterranean Couscous dish is made with shrimp, tomatoes, feta, olives and capers - it's fresh, healthy & irresistible
Provided by Yumna Jawad
Categories Entree
Time 22m
Number Of Ingredients 13
Steps:
- In a large bowl, combine the tomatoes, olives, feta, capers and black pepper.
- Sprinkle the salt over the shrimp. Heat a large deep skillet over medium-high heat. When hot, add the oil, then the shrimp, and cook until opaque, 2 ½ minutes per side, stirring in the garlic for the last minute. Transfer to the bowl on top of the tomato mixture.
- Add the broth to the skillet, increase the heat to high, and bring to a boil. Add the couscous, stir, cover and reduce the heat to medium. Cook until all the liquid is absorbed, 10-12 minutes. Fluff with a fork and add to the bowl of the shrimp and tomato mixture.
- Add the lemon juice and toss well. Garnish with fresh parsley and serve immediately.
Nutrition Facts : Calories 232 kcal, Carbohydrate 39 g, Protein 8 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 6 mg, Sodium 336 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 4 g, ServingSize 1 serving
LEMON-BASIL GRILLED SHRIMP & COUSCOUS
The basil and lemon in this dish complement each other so nicely. Using fresh ingredients really makes a big difference. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cook couscous according to package directions; remove from heat. Meanwhile, in a large bowl, whisk lemon juice, oil, mustard, garlic, salt and pepper until blended; stir in 1/4 cup basil. Stir 1/4 cup dressing into cooked couscous; reserve remaining dressing., Thread shrimp onto metal or soaked wooden skewers. Grill shrimp, covered, on an oiled rack over medium-high heat until pink, 2-3 minutes on each side., Remove shrimp from skewers; toss with reserved dressing. Serve with couscous. Sprinkle with lemon zest and remaining basil.
Nutrition Facts : Calories 363 calories, Fat 12g fat (2g saturated fat), Cholesterol 184mg cholesterol, Sodium 497mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
ONE-PAN SHRIMP AND PEARL COUSCOUS WITH HARISSA
This easy dish relies on harissa for its flavorful broth. Different brands can vary wildly in flavor and heat, so incorporate the harissa slowly, especially if yours is very spicy, and add more at the end to taste. The final dish does have some sauciness to it: The starch from the couscous will thicken the sauce in the few minutes it takes to go from stovetop to table, but you may want to provide a spoon along with a fork. If you prefer a drier dish, you can reduce the amount of water by 1/4 cup.
Provided by Susan Spungen
Categories dinner, quick, weeknight, one pot, seafood, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a medium bowl, toss shrimp with 1/4 teaspoon salt, a few grinds of black pepper and 1 tablespoon harissa. Set aside.
- In a large, lidded skillet, heat olive oil and butter over medium. Add onion and 1/2 teaspoon salt, and cook, stirring, until translucent, 3 to 4 minutes.
- Add couscous, garlic, coriander and cumin. Cook 3 to 4 minutes, stirring occasionally, until couscous is toasted.
- Add wine and cook until evaporated, 1 to 2 minutes, scraping the bottom of the pan. Add 2 to 3 tablespoons of harissa and 2 1/2 cups water, and bring to a boil. Reduce heat to a simmer, cover and cook for 10 minutes, until couscous is al dente. (There will still be plenty of liquid.)
- Nestle the shrimp into the couscous, pushing them under the surface a bit. Add the tomatoes and increase the heat until simmering again. Reduce heat to medium-low, cover, and cook 3 to 4 minutes, rearranging shrimp using tongs once, until they are pink and cooked through. Adjust seasoning, if needed, adding more harissa, salt and pepper if desired. Garnish with parsley and serve in shallow bowls.
Tips:
- Choose high-quality shrimp. Opt for wild-caught shrimp whenever possible, as they are typically more flavorful and sustainable than farm-raised shrimp.
- Clean the shrimp properly. Before cooking, remove the heads, tails, and shells from the shrimp. You can also remove the veins, if desired.
- Marinate the shrimp. Marinating the shrimp in a flavorful mixture of olive oil, herbs, and spices will help to enhance their flavor.
- Cook the shrimp over high heat. This will help to create a nice sear on the outside of the shrimp while keeping them juicy and tender on the inside.
- Don't overcook the shrimp. Shrimp cook very quickly, so it's important to keep an eye on them to avoid overcooking.
- Choose a variety of vegetables. A mix of different vegetables will add color, flavor, and nutrients to your dish.
- Roast the vegetables until they are tender. Roasting the vegetables will help to caramelize their natural sugars and bring out their flavor.
- Cook the pearl couscous according to the package directions. Pearl couscous is a type of small pasta that is cooked in boiling water.
- Combine all of the ingredients and serve. Once the shrimp, vegetables, and couscous are cooked, combine them in a large bowl and serve.
Conclusion:
Grilled shrimp and vegetables with pearl couscous is a delicious and healthy meal that is perfect for a weeknight dinner or a special occasion. The shrimp are juicy and flavorful, the vegetables are tender and roasted, and the pearl couscous is a hearty and satisfying addition. This dish is also relatively easy to make, so it's a great option for busy cooks. So next time you're looking for a quick and easy meal that is also healthy and delicious, give this grilled shrimp and vegetables with pearl couscous recipe a try.
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