Best 3 Shrimp With Whole Wheat Couscous Recipes

Embark on a culinary journey with our delectable shrimp and whole wheat couscous dish, a harmonious blend of flavors and textures that will tantalize your taste buds. Succulent shrimp, bathed in a savory marinade, is perfectly pan-seared, achieving a golden-brown crust while maintaining its tender, juicy interior. The whole wheat couscous, a healthier alternative to traditional couscous, provides a nutty flavor and a satisfyingly chewy texture. Accompanying this delightful duo are an array of vibrant vegetables, roasted to perfection to retain their natural sweetness and vibrant colors. A medley of aromatic herbs and a zesty lemon-tahini dressing add layers of complexity, creating a refreshing and flavorful dish that is both satisfying and nourishing. Choose from our three enticing variations: the Mediterranean-inspired recipe, bursting with sun-dried tomatoes, briny olives, and tangy feta cheese; the vibrant Mexican-inspired recipe, featuring a spicy tomato salsa, creamy avocado, and a sprinkling of cilantro; and the classic Greek-inspired recipe, complemented by fresh cucumber, tangy red onion, and a drizzle of olive oil. Each variation offers a unique taste experience, catering to diverse culinary preferences and dietary needs. Get ready to indulge in a symphony of flavors and textures that will leave you craving more.

Let's cook with our recipes!

SHRIMP SCAMPI WITH LEMON COUSCOUS

Shrimp Scampi with Lemon Couscous image

With just a few minutes of prep work, this makes an eye-catching entree. "I sometimes add a handful of halved grape tomatoes to the pan during the last minute of cooking," says Diana Santospago of Isle au Haut, Maine. "It's a very pretty, tasty dish."

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 cup chicken broth
3 tablespoons lemon juice, divided
1 cup uncooked couscous
5 tablespoons butter, divided
3 tablespoons minced fresh parsley, divided
1 teaspoon grated lemon zest
2 tablespoons olive oil
1-1/2 teaspoons minced garlic
2 pounds cooked jumbo shrimp, peeled and deveined
1/3 cup white wine or additional chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded Asiago cheese

Steps:

In a small saucepan, bring broth and 1 tablespoon lemon juice to a boil. Stir in couscous, 1 tablespoon butter, 1 tablespoon parsley and lemon zest. Cover and remove from the heat; let stand for 5 minutes or until liquid is absorbed. , Meanwhile, in a large skillet, stir oil and remaining butter over medium-high heat until butter is melted. Add garlic; cook and stir until tender. Add shrimp; cook for 1 minute on each side or until shrimp turn pink. , Add the wine, salt, pepper and remaining lemon juice; cook 2-3 minutes longer or until heated through. Serve with couscous. Sprinkle with cheese and remaining parsley.

Nutrition Facts : Calories 379 calories, Fat 17g fat (8g saturated fat), Cholesterol 254mg cholesterol, Sodium 624mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 1g fiber), Protein 30g protein.

MEDITERRANEAN COUSCOUS

Mediterranean Couscous image

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

Ingredients

1 pint cherry tomatoes (halved)
⅓ cup kalamata olives (sliced pitted)
¼ cup crumbled feta cheese
1 tablespoon capers (drained)
¼ teaspoon freshly cracked black pepper
¼ teaspoon salt
1 pound large shrimp (peeled and deveined)
1 tablespoon olive oil
3 garlic cloves (minced)
2 cups vegetable broth (low sodium)
1 ½ cups pearl couscous
Juice of ½ lemon
2 tablespoons chopped fresh parsley (for garnish)

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

GREEK SHRIMP AND COUSCOUS

Greek Shrimp and Couscous image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 cup whole-wheat couscous
2 tablespoons extra-virgin olive oil
1 pound medium shrimp, peeled and deveined
Pinch of red pepper flakes
2 medium plum tomatoes, diced
1 small bulb fennel, halved, cored and sliced
2 cloves garlic, finely chopped
1/3 cup dry white wine
1 15-ounce can no-salt-added chickpeas, drained and rinsed
2 scallions, sliced
2 tablespoons chopped fresh dill
1/2 cup crumbled feta cheese (about 2 ounces)

Steps:

Prepare the couscous as the label directs. Cover and keep warm until ready to serve. Meanwhile, heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the shrimp and red pepper flakes and cook, stirring occasionally, until the shrimp are pink, about 3 minutes. Transfer to a plate using a slotted spoon. Preheat the broiler. Heat the remaining 1 tablespoon olive oil in the skillet. Add the tomatoes, fennel and garlic and cook, stirring occasionally, until the vegetables are tender, about 4 minutes. Add the wine and bring to a simmer, then add the chickpeas and 1/3 cup water; cook, stirring occasionally, until the chickpeas are slightly softened, about 3 minutes. Return the shrimp to the skillet and add the scallions and 1 tablespoon dill. Top with the feta, transfer to the broiler and broil until golden, about 2 minutes. Sprinkle with the remaining 1 tablespoon dill. Fluff the couscous with a fork and serve with the shrimp mixture.

Nutrition Facts : Calories 481, Fat 14 grams, SaturatedFat 3 grams, Cholesterol 185 milligrams, Sodium 392 milligrams, Carbohydrate 51 grams, Fiber 10 grams, Protein 36 grams

Tips:

Use fresh, large shrimp for the best flavor and texture. If using frozen shrimp, thaw them completely before cooking.
Marinate the shrimp in the lemon-herb mixture for at least 30 minutes, or up to overnight. This will help to infuse the shrimp with flavor and make them more tender.
Cook the shrimp over medium-high heat until they are pink and opaque, about 2-3 minutes per side. Do not overcook, or the shrimp will become tough and rubbery.
Use a good quality whole wheat couscous. Look for one that is made with 100% whole wheat flour and has a nutty flavor.
Toast the couscous in a little olive oil before cooking it. This will help to bring out its flavor and make it more fluffy.
Use a flavorful broth to cook the couscous. Vegetable broth, chicken broth, or fish broth are all good options.
Add some vegetables to the couscous for a more colorful and nutritious dish. Chopped tomatoes, zucchini, or bell peppers are all good options.
Season the couscous to taste with salt, pepper, and other spices. You can also add a squeeze of lemon juice or a handful of chopped fresh herbs.

Conclusion:

This recipe for Shrimp with Whole Wheat Couscous is a delicious and healthy meal that is perfect for a weeknight dinner. The shrimp are flavorful and tender, and the couscous is light and fluffy. The dish is also packed with nutrients, thanks to the shrimp, vegetables, and whole wheat couscous. So next time you are looking for a quick and easy meal that is also good for you, give this recipe a try. You won't be disappointed!