LEMON HERB COUSCOUS AND SHRIMP BOWL
The lemon herb couscous and shrimp bowl is a light yet satisfying dish bursting with Mediterranean flavours. Juicy grilled shrimp complement the fluffy, perfectly cooked couscous, while cherry tomatoes add a fresh, juicy sweetness. A drizzle of lemon juice and olive oil enhances the overall zest, and dried oregano brings a subtle earthiness. This meal is a perfect balance of protein, whole grains and fresh vegetables, making it ideal for a nutritious lunch or dinner. The dish is quick and easy to prepare, with minimal ingredients yet maximum flavour. Whether enjoyed fresh or meal-prepped for the week, this bowl is a wholesome, well-rounded option for seafood lovers. It’s also highly adaptable, allowing for ingredient swaps to cater to different dietary preferences while maintaining its delicious, refreshing profile.
RECIPE CATEGORY
Lunch, Dinner, Entrée
SERVING SIZE
1 serving
CUISINE
Mediterranean
PREPARATION/TECHNIQUES
Boil, Grill, One-Pot Wonders
OCCASION/HOLIDAY
Family Dinner, Summer, Meal Prep, Light Lunch
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, High Protein, Low Fat, Quick & Easy, Wheat / Gluten-Free (if using GF couscous)
DISH TYPE
Bowl, Seafood Dish, Salad
INGREDIENTS OF LEMON HERB COUSCOUS AND SHRIMP
- 50g couscous, cooked
- 80g shrimp, grilled
- 20g cherry tomatoes, halved
- 1 tsp lemon juice
- 1 tsp olive oil
- ½ tsp dried oregano
FULL NUTRITIONAL INFORMATION
- Calories: 270 kcal
- Protein: 24g
- Carbohydrates: 32g
- Fibre: 3g
- Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 150mg
- Sodium: 250mg
- Calcium: 100mg
PREPARATION FOR LEMON HERB COUSCOUS AND SHRIMP
- Prepare The Shrimp: Preheat a grill or stovetop pan over medium-high heat. Lightly season the shrimp with salt and pepper. Grill for 2-3 minutes per side until pink and opaque. Set aside.
- Cook The Couscous: In a pot, bring 100ml of water to a boil. Remove from heat, add couscous, cover, and let sit for 5 minutes. Fluff with a fork.
- Prepare The Vegetables: Halve the cherry tomatoes and set them aside.
- Assemble The Bowl: In a serving bowl, add the couscous as a base. Arrange the grilled shrimp and cherry tomatoes on top.
- Add Dressing: Drizzle with olive oil and lemon juice, then sprinkle dried oregano for extra flavour.
- Serve: Mix gently and enjoy immediately, or let chill for a refreshing meal later.
PREP TIME
5 minutes
COOKING TIME
10 minutes
TIPS FOR LEMON HERB COUSCOUS AND SHRIMP BOWL
- Perfectly Cooked Couscous: Use hot water in a 2:1 ratio to ensure the couscous turns out light and fluffy.
- Evenly Grilled Shrimp: Avoid overcooking by removing shrimp as soon as they turn pink and opaque.
- Enhance Flavour: Marinate shrimp in olive oil, lemon juice and garlic for 15 minutes before grilling.
- Tomato Freshness: Use cherry or grape tomatoes for the best sweetness and texture.
- Meal Prep Tip: Make extra couscous and shrimp to create multiple meals throughout the week.
VARIATIONS IN LEMON HERB COUSCOUS AND SHRIMP BOWL
- Protein Swap: Replace shrimp with grilled chicken, salmon, or tofu for a different take.
- Grain Alternative: Swap couscous for quinoa, bulgur, or rice for a gluten-free option.
- Extra Veggies: Add cucumbers, roasted red peppers, or arugula for added texture and freshness.
- Spicy Kick: Sprinkle red pepper flakes or drizzle with a bit of hot sauce for extra heat.
- Dressing Twist: Mix Greek yoghurt with lemon juice and garlic for a creamy dressing alternative.
PREPPING AND STORAGE
- Refrigeration: Store in an airtight container for up to 3 days. Keep dressing separate until ready to serve.
- Freezing: Shrimp can be grilled and frozen for up to 2 months. Thaw in the fridge before reheating.
- Reheating: Warm shrimp slightly in a pan or microwave for 30 seconds. Enjoy couscous warm or cold.
