One Pot
Lemon Herb Shrimp Couscous Skillet for a Weeknight Meal with Citrus Slaw
Lemon Herb gives this dish its main character; Citrus Slaw adds a fresh, crunchy side built into the recipe. The recipe cooks juicy shrimp, pearl couscous, and spinach together with almost no cleanup and is streamlined for the busiest part of the week.
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
- 2 cups shredded cabbage
- 1 tbsp fresh citrus juice
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
Massage the cabbage with citrus juice and a pinch of salt; serve on top or alongside.
Estimated per serving
Nutrition at a glance
Recipe makes 3 servings. Values are planning estimates, not medical advice.