Shrimp and Vegetable Couscous

Shrimp and Vegetable Couscous

Chef John 22731

"The amazing thing about couscous is how fast it 'cooks' and how versatile it is. This is one of those recipes that should give you lots of ideas to create your own combinations. By the way, this is the 'home' version; the traditional method used to cook this dish uses a steamer called a kiska, sometimes called a couscoussier in French cuisine. Garnish with lemon."
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55 m servings 450 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 450 kcal
  • 23%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 52.8g
  • 17%
  • Protein:
  • 24.4 g
  • 49%
  • Cholesterol:
  • 115 mg
  • 38%
  • Sodium:
  • 155 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Melt butter in a saucepan over medium-high heat. Saute shrimp shells in melted butter until pink and fragrant, 3 to 4 minutes. Add water; bring to a simmer, reduce heat to low, and simmer until flavors combine, about 20 minutes.
  2. Heat 1/3 cup olive oil in a large skillet over medium-high heat. Saute zucchini and eggplant with a pinch of salt and pepper in hot oil until soft, 6 to 7 minutes. Clear a space in the center of the skillet. Add tomato; saute in the center of the skillet until slightly caramelized, 3 to 4 minutes. Add garlic to the skillet; cook and stir all vegetables together until garlic is fragrant, about 1 minute.
  3. Heat 2 teaspoons oil in a skillet over medium-high heat. Saute shrimp in hot oil until shrimp are pink, about 1 minute per side.
  4. Combine vegetable mixture, shrimp, couscous, tarragon, and dill together in a bowl. Season with salt, black pepper, and cayenne pepper. Scrape down the sides of the bowl and pat mixture into a flat shape.
  5. Pour hot shrimp stock through a strainer into couscous mixture, discarding strained shells. Cover the bowl with aluminum foil and let sit until couscous is tender and fluffy, about 5 minutes. Toss.



Simple and quick if you assemble/prep all the ingredients early in the day.I made this exacly as directed and we both thought it was very good. I kicked it up a bit when I reheated the leftovers...

I didn't have couscous and my shrimp was already shelled so i made it on sticky rice instead. I also replaced the eggplant with mushrooms since one of my friends is not a fan. It was delicious t...

This was really good, after I improvised a little. I reduced most thing by half, since it was only for the two of us. There are a few things missing from the ingredient list.I cooked the shrim...