Green Couscous & Shrimp

Green Couscous & Shrimp

3 Reviews
From: EatingWell Magazine January/February 2012

This quick dinner recipe of couscous, white beans and shrimp is flavored with a potent parsley-and-basil dressing.

Ingredients 4 servings

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  • 2 cups loosely packed flat-leaf parsley
  • 6 large basil leaves
  • 1/4 cup lemon juice
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 cloves garlic
  • 2 anchovy fillets (optional)
  • 1 tablespoon capers, rinsed
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 pound peeled and deveined raw shrimp (21-25 per pound; see Tips)
  • 1 cup plus 1 tablespoon water, divided
  • 2/3 cup whole-wheat couscous
  • 1 15-ounce can white beans, rinsed


  • Active

  • Ready In

  1. Place parsley, basil, lemon juice, 2 tablespoons oil, garlic, anchovies (if using), capers, salt and pepper in a blender or food processor. Blend until smooth, scraping down the sides as needed.
  2. Heat the remaining 1 tablespoon oil in a large saucepan over medium heat. Add shrimp and cook, stirring occasionally, until the shrimp are pink and firm, about 4 minutes; transfer to a plate with a slotted spoon (leave any liquid in the pan). Return the pan to the heat, add 1 cup water and bring to a boil. Stir in couscous, cover and remove from the heat. Let stand for 5 minutes.
  3. Fluff the couscous with a fork; stir in beans and half the dressing. Stir 1 tablespoon water into the remaining dressing. Serve the shrimp over the couscous, drizzled with the remaining dressing.
  • Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized, so to get the size you want, order by the count per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as the Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America—it's more likely to be sustainably caught.
  • To peel, grasp the legs and hold onto the tail while you twist off the shell. To devein, use a paring knife to make a slit along the length of the shrimp. Remove the dark digestive tract (or “vein”) with the knife tip.

Nutrition information

  • Per serving: 365 calories; 13 g fat(2 g sat); 10 g fiber; 43 g carbohydrates; 26 g protein; 144 mcg folate; 143 mg cholesterol; 2 g sugars; 0 g added sugars; 2747 IU vitamin A; 46 mg vitamin C; 169 mg calcium; 4 mg iron; 569 mg sodium; 584 mg potassium
  • Nutrition Bonus: Vitamin C (78% daily value), Vitamin A (56% dv), Folate (36% dv), Iron (24% dv), Zinc (18% dv), Potassium & Calcium (17% dv)
  • Carbohydrate Servings: 2 1/2
  • Exchanges: 2 1/2 starch, 1 vegetable, 3 lean meat, 1 fat

Reviews 3

July 05, 2013
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By: EatingWell User
quick and full of flavor Really liked this dish. I didn't add the capers to the blender, instead mixed them in after blending the other ingredients together. Also used anchovy fillets in olive oil (not salt-packed). Next time will reduce the lemon juice considerably--maybe by half. I think the green couscous would be a great dish for under some grilled fish, too. It seems quite versatile. Pros: quick, easy, versatile Cons: a acidic
April 10, 2012
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By: EatingWell User
Delicious! Definitely try it! My family loved it, and I loved how easy it was to make. I changed the recipe slightly by adding 4 thinly sliced mini-sweet peppers which I cooked first before adding the shrimp to the same pot; I did it mostly to make the dish more colorful, and a little sweeter. Another change I made was that I left out the salt, as the anchovies and the capers took care of that already. I served it with a finocchio/radicchio salad and a home-made honey mustard dressing which I made a little on the sweet side to balance out the sourness of the parsley/basil sauce. The dish was a big success and I will make it again soon, for my brother-in-law who is visiting from England at the end of the month. Pros: Is easy to make and tastes great
January 09, 2012
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By: EatingWell User
Dont spend the money I used the anchovies and perhaps that contributed to the saltiness, skip them. Cut way back on the lemon juice. The pesto just messed up the dish, make your own. The beans were a nice touch. I would also consider garbanzo beans and quinoa but doubt I make it again. Did not have capers to use butdish was already too tart and salty Pros: Easy,quick Cons: too much lemon, too salty