Seared Shrimp and Summer Couscous
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 4
  • 3 Tablespoons olive oil
  • 1 onion, chopped
  • ½ jalapeño, minced
  • 1 pint grape tomatoes, chopped in half
  • 4 garlic cloves, divided
  • 1½ cups couscous
  • 2¼ cups chicken, seafood or vegetable broth, hot
  • Juice of ½ a lemon
  • 1 lb shrimp, deveined and peeled (with tails still attached, optionally)
  • 1 Tablespoons fresh parsley and green onions, minced and thinly sliced
  1. Heat 1 Tablespoon of oil in a deep skillet. Add the onion and jalapeño. Season with salt and pepper. Cook for about 5 minutes, on medium heat, until the onions are softened. I
  2. increase the heat to high, add the tomatoes and cook for another 2-3 minutes. Add the garlic and cook for 30 seconds.
  3. Add the couscous to the skillet and pour in the broth and 1-2 Tablespoons of lemon juice. Bring it to a boil, turn off the heat and let it stand, covered for 5 minutes.
  4. Meanwhile, add 1 Tablespoon of oil to another skillet and sear the shrimp for 1-2 minutes per side, on high heat, seasoned with salt and pepper. Cook half of the shrimp at a time.
  5. When you turn the shrimp over, add 1 clove of minced garlic and another 1 Tablespoon of lemon juice to the skillet.
  6. Repeat with the second half of the shrimp, lemon juice and garlic.
  7. Add parsley after you turn the heat off.
  8. Fluff the cooked couscous with a fork.
  9. Add the shrimp to the couscous and serve. Garnish with fresh herbs.
Recipe by Olga's Flavor Factory at