Creamy Lemon Dill Shrimp and Israeli Couscous with Zucchini

This creamy lemon dill shrimp couscous is the ultimate comfort dish. Tender shrimp, al dente Israeli couscous and sautéed zucchini come together in a rich, herby cream sauce brightened with lemon and fresh dill. It’s a satisfying meal that feels like a warm hug in a bowl.

Perfect for busy weeknights, this recipe comes together in under 30 minutes. The combination of creamy sauce, citrus and dill creates a flavor profile that’s both refreshing and indulgent. Serve it as a main course or a hearty side-either way, it’s sure to become a favorite.

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Ingredients

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Peel, halve and finely dice onion. Peel and mince or grate garlic. Pick fronds from dill and finely chop half; reserve remaining for serving. Zest and quarter lemon.
2. In a small pot, bring couscous and 1 cup water (2 cups for 4 servings) to a boil. Once boiling, cover and reduce heat to low; cook until al dente, 6-8 minutes. Keep covered off heat until ready to use.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini and cook, stirring occasionally, until lightly browned and softened, 5-6 minutes. Season with salt and pepper. Transfer to a plate and set aside.
4. Heat a drizzle of oil in the same pan over medium-high heat. Add onion, garlic and shrimp. Cook, breaking up shrimp into pieces and stirring occasionally, until onion is softened and shrimp is cooked through, 6-8 minutes. Stir in cream sauce base, stock concentrates, cream cheese, chopped dill, juice from half the lemon and ½ cup water (1 cup for 4 servings). Cook, stirring occasionally, until sauce has thickened, 3-4 minutes more.
5. Add couscous and zucchini to pan with shrimp mixture. Cook, stirring, until combined, 1-2 minutes. Turn off heat; stir in 1 tablespoon butter (2 tablespoons for 4 servings) until melted and combined. Taste and season with salt and pepper.
6. Divide couscous between plates or bowls. Sprinkle with lemon zest and remaining dill. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen shrimp for this recipe?

Yes, thaw the shrimp completely and pat dry before cooking to avoid excess moisture.

What can I substitute for the cream sauce base?

You can use a mixture of heavy cream and chicken broth (about 4 ounces total) as a substitute.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water if needed.