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Greek Shrimp and Couscous Dinner

Greek Shrimp and Couscous
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This Greek Shrimp and Couscous recipe combines succulent shrimp with fluffy couscous, fresh vegetables, and a zesty lemon-herb dressing for a light and flavorful Mediterranean-inspired meal. It’s quick to prepare and perfect for a weeknight dinner or a summer gathering.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • 1 cup dry couscous
  • 1 cup hot vegetable broth
  • 1/2 cup chopped cucumber
  • 1/2 cup chopped cherry tomatoes
  • 1/4 cup crumbled feta cheese (optional)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh mint

Instructions

  1. In a medium bowl, toss the shrimp with olive oil, oregano, garlic powder, salt, and pepper.
  2. Heat a large skillet or grill pan over medium-high heat. Cook the shrimp for 2-3 minutes per side, or until pink and opaque. Remove from heat and set aside.
  3. In a separate bowl, combine the dry couscous with hot vegetable broth. Cover and let stand for 5 minutes, or until the liquid is absorbed. Fluff with a fork.
  4. Add the cooked shrimp, cucumber, cherry tomatoes, feta cheese (if using), lemon juice, parsley, and mint to the couscous.
  5. Gently toss to combine. Serve warm or at room temperature.

Notes

  • For extra flavor, marinate the shrimp for 15-30 minutes before cooking.
  • Adjust the amount of lemon juice and herbs to your preference.
  • This dish can be made ahead of time and stored in the refrigerator for up to 2 days.

Nutrition

Find it online: https://kitchenpivot.com/greek-shrimp-and-couscous/