One Pot
Make-Ahead Shrimp Couscous Skillet, Lemon Herb Style, with Garlic Breadcrumbs
This version cooks juicy shrimp, pearl couscous, and spinach together with almost no cleanup and leans into lemon herb flavor. It is built to prep earlier and finish quickly at dinner time, with a golden, savory crunch from Garlic Breadcrumbs.
Add this meal to an editable plan and review every suggested ingredient.
Preview the developer handoffWhat you’ll need
Ingredients
- 1 1/4 lb large shrimp, peeled and deveined
- 1 1/2 cups whole-wheat pearl couscous
- 2 1/2 cups low-sodium vegetable broth
- 3 cups baby spinach
- 1 pint cherry tomatoes, halved
- 1 tbsp extra-virgin olive oil
- 3/4 tsp kosher salt
- 1 lemon, zested and juiced
- 2 tsp dried oregano
- 2 tbsp chopped parsley
- 1/2 cup whole-grain breadcrumbs
- 1 garlic clove, finely grated
Make it happen
Directions
- 1
Warm olive oil in a large skillet over medium-high. Season shrimp with salt and cook for 90 seconds per side; transfer.
- 2
Add couscous and flavor ingredients to the skillet and stir for 1 minute.
- 3
Pour in broth, cover, and simmer for 9 minutes. Stir in tomatoes and spinach.
- 4
Return shrimp to the pan for 2 minutes, until opaque and hot. Add lemon juice and parsley and serve.
- 5
Toast the breadcrumbs and garlic in a dry skillet until golden, then sprinkle over each serving.
Estimated per serving
Nutrition at a glance
Recipe makes 6 servings. Values are planning estimates, not medical advice.