Lemony Shrimp and Zucchini Couscous Bowls with Chives

These bright and buttery shrimp and zucchini couscous bowls come together in under 30 minutes, making them perfect for a quick weeknight dinner. The combination of tender couscous cooked in seafood stock, sautéed zucchini and succulent shrimp creates a wholesome and satisfying meal.

Finished with a squeeze of fresh lemon juice, a pat of butter and a sprinkle of chives, every bite is fresh and flavorful. Serve with extra lemon wedges on the side for an extra pop of citrus.

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Ingredients

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

2 unit Seafood Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine the couscous, seafood stock concentrates, 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 the couscous is tender, 6-8 minutes. Keep covered off heat until ready to use.
2. While the couscous cooks, wash and dry the produce. Trim and halve the zucchini lengthwise, then cut crosswise into ½-inch-thick half-moons. Quarter the lemon. Thinly slice the chives.
3. Rinse the shrimp under cold water and pat dry with paper towels. Heat a large drizzle of oil in a large pan over medium-high heat. Add the zucchini and cook, stirring occasionally, until lightly browned, about 2 minutes. Add the shrimp and lightly season with salt and pepper. Cook, stirring, until the shrimp are opaque and cooked through, 4-5 minutes (for 4 servings, cook in batches if needed). Remove from heat.
4. Add the cooked couscous to the pan with the shrimp and zucchini, along with 2 tablespoons butter and the juice from two lemon wedges (4 tablespoons butter and juice from four wedges for 4 servings). Stir until the butter has melted and the sauce is creamy, adding splashes of water as needed until everything is coated. If the butter isn’t melting, return the pan to low heat.
5. Divide the lemony shrimp and zucchini couscous between shallow bowls. Garnish with chives and serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, but cooking times will vary. Israeli couscous is larger and chewier; if using regular couscous, follow the package instructions and reduce liquid accordingly.

Can I substitute the seafood stock?

You can use chicken or vegetable stock, but the seafood flavor will be less pronounced. For the best result, stick with seafood stock or concentrate.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water to refresh the sauce.