Lemon Garlic Shrimp Couscous
When you're too tired to think but want a fresh, flavorful dinner that feels like a hug.
After a long day, the last thing you want is a complicated recipe involving multiple pots and pans. This Lemon Garlic Shrimp Couscous is your shortcut to a gourmet-feeling meal without the effort. We use couscous because it cooks in minutes—basically just soaking up the flavorful liquid—making it the ultimate low-friction base for juicy, pan-seared shrimp. The zest of the lemon cuts through the richness of the garlic, creating a bright flavor profile that feels light yet satisfying. You'll love how the aroma of sautéed garlic fills your kitchen, providing an instant mood boost while you wait just a few minutes for it to finish. It is simple, elegant, and designed specifically for those nights when 'deciding' was the hardest part of your day.
Ingredients
- 1 lb large shrimp — peeled and deveined
- 1 cup couscous
- 1.5 cup chicken broth — or vegetable broth
- 3 unit garlic — minced
- 1 tbsp butter
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 0.5 tsp salt
- 0.5 tsp black pepper
Method
- 1 In a medium pot, combine the couscous and chicken broth. Bring to a boil, then cover and remove from heat. Let sit for 5 minutes.
- 2 While the couscous sits, heat the olive oil and butter in a large skillet over medium-high heat.
- 3 Add the shrimp to the skillet and season with salt, pepper, and half of the minced garlic. Sauté until shrimp are pink and opaque (about 2-3 minutes).
- 4 Stir in the lemon juice, lemon zest, and the remaining garlic. Cook for 1 more minute until fragrant.
- 5 Fluff the couscous with a fork and fold it into the shrimp mixture. Toss gently to combine all flavors.
- 6 Serve immediately, garnished with extra lemon zest if desired.
Variations
- Vegetarian Option — Swap the shrimp for a can of drained chickpeas and sauté until slightly crisp.
- Extra Zesty — Add a pinch of red pepper flakes when sautéing the garlic for a tiny kick of heat.
Notes
If you want some crunch, toss in a handful of toasted almonds or chopped parsley at the very end.
Equipment that helps
- Medium Pot — Used to steam the couscous quickly using only one liquid source.
- Large Skillet — Provides enough space to sear the shrimp and combine with the grains.
Find more dinners like this
More like this
