Creamy Lemon Dill Shrimp Couscous with Zucchini

This creamy lemon dill shrimp couscous is the perfect weeknight dinner when you want something satisfying but don’t have hours to spend in the kitchen. Tender shrimp, pearl couscous and zucchini are tossed in a rich, tangy cream sauce with fresh dill and bright lemon zest. It’s a balanced, flavorful meal that comes together in just 35 minutes.

The combination of creamy sauce, herbaceous dill and citrusy lemon complements the mild shrimp and hearty couscous beautifully. Each bite is a delightful mix of textures and flavors. Serve it as a complete meal or pair it with a simple side salad for extra greens.

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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 Pearl 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 medium pot, combine couscous, 1 cup water (2 cups for 4 servings) and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes. Keep covered off heat until ready to use in step 5.
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 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, ½ cup water (1 cup for 4 servings) and juice from half the lemon. 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 TBSP butter (2 TBSP 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 a different type of couscous?

Yes, but pearl couscous (also called Israeli couscous) works best for this recipe because it holds its texture and absorbs the sauce well. If using regular couscous, adjust cooking time and liquid accordingly.

How can I make this dish dairy-free?

To make it dairy-free, substitute the cream cheese with a dairy-free alternative, use a dairy-free cream sauce base and replace butter with a plant-based butter or oil.

Can I prepare this meal ahead of time?

Yes, you can cook the couscous and vegetables ahead. Store them separately in the refrigerator. When ready to serve, reheat the sauce and combine with the pre-cooked ingredients.