Mediterranean Shrimp and Couscous Bowls with Cucumber Tomato Salad

Bowls have become a go-to for quick, customizable meals and this bright rendition is fully loaded. Chewy Israeli couscous with scallions is topped with garlicky quick-cooking shrimp, a fresh cucumber-tomato salad and a creamy lemon-dill sauce. It’s a balanced, flavorful dinner that comes together in under 30 minutes.

This recipe is perfect for busy weeknights when you want something healthy and delicious. The combination of textures and flavors-from the tender couscous to the crisp salad and succulent shrimp-will make this a new favorite.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

2.5 ounce Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1.5 ounce Greek VinaigretteView ingredient guideLike ingredientDislike ingredient

4 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Dice tomato into ½-inch pieces. Trim and quarter cucumber lengthwise, then slice crosswise into ½-inch pieces. Zest and quarter the lemon. Peel and mince or grate garlic. Finely chop dill.
2. Heat a drizzle of olive oil in a small pot over medium-high heat. Add scallion whites and cook, stirring, until fragrant, about 30 seconds. Stir in couscous, stock concentrate, ¾ cup water (1½ cups for 4 servings) and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 6-8 minutes. Keep covered off heat until ready to serve.
3. Meanwhile, in a small bowl, combine tomato, cucumber, half the scallion greens and half the Greek vinaigrette (use all vinaigrette for 4 servings). Season with salt and pepper.
4. In a second small bowl, combine yogurt, sour cream, juice from one lemon wedge (two wedges for 4 servings), a large drizzle of olive oil, a pinch of garlic and as much dill as you like. Add water 1 teaspoon at a time until the sauce reaches a drizzling consistency. Season with salt and pepper.
5. Rinse shrimp under cold water and pat dry with paper towels. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add shrimp, oregano, remaining garlic, salt and pepper. Cook, stirring, until opaque and cooked through, 4-6 minutes. Remove pan from heat; stir in lemon zest and juice from remaining lemon wedges.
6. Stir remaining scallion greens and a drizzle of olive oil into the pot with couscous; season with salt and pepper. Divide couscous between bowls; top with shrimp and salad. Drizzle with sauce and serve.

Recipe Tips

FAQ

Can I use a different type of couscous?

Yes, but cooking times may vary. Israeli couscous is larger and chewier; if using regular couscous, follow package instructions.

Can I substitute the shrimp with chicken?

Absolutely. Cook diced chicken breast until no longer pink, then proceed with the recipe.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat couscous and shrimp gently and add fresh salad.