Healthy Grilled Shrimp Couscous Recipe

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This is undoubtedly a good one!  I made this meal for dinner a few nights ago for my husband and it was delicious, it blew us away.  My healthy grilled shrimp couscous recipe is so versatile that it’s easy enough for a weeknight meal, but at the same time it’s it’s also perfect for entertaining with a guarantee to impress your friends.


24 cleaned extra large or jumbo shrimp

10oz of mushrooms (thinly sliced & saute’d)

1 medium sweet onion (carmelized, like I talked about here)


1 red pepper (chopped into small squares)

2 large cloves of garlic (chopped)

1 brocolli crown (boiled for 4 minutes & set aside)

1 scallion (chopped)

1 box Near East Parmesan Coucous

1 1/2 cups of organic free range chicken broth

Blackening Season (optional)

Salt & Pepper

Extra Virgin Olive Oil

Handful of chopped flat leaf parsley

1 lemon (chopped & seeded)

Whenever possible, I prep ingredients for future meals.  For instance, if I am making caramelized onion and mushrooms to top a pizza I will double the ingredients and store half of them in the frig for a recipe such as this.  But if you don’t have these items stowed away, start by chopping the sweet onion up and sauteing it in a pan with a little extra virgin olive oil, salt and pepper in addition to a teaspoon of sugar (which is the secret to ensuring sweetness).  Cook down the onion until it’s a light brown which takes about a 1/2 hour, hence the reason why I prep caramelized onions as often as I can because it takes time to make them properly, but is well worth it.  Once caramelized, add your mushrooms and saute’ making sure not to salt & pepper until cooked like I talked about here.  Then add the red pepper and garlic and cook through, stir in the boiled broccoli and put aside.

Couscous is the perfect addition to any meal because it is SO EASY!  In a small saucepan, add the 1 1/2 cups of chicken broth, 2 tablespoons of extra virgin olive oil, stir in seasoning packet and cover.  Bring combination to a boil then add the couscous and remove from heat.

Warm up an indoor grill (or outdoor) to a medium high heat.  While it’s warming, mix the shrimp in a bowl with 3-4 tablespoons of extra virgin olive oil (one of my favorite ways to add healthy flavor to food like I talked about here) along with any type of seasoning you like.  My favorite is blackening seasoning, but you can also just use salt & pepper.  The goal is to make sure the shrimp is coated enough to grill properly while being flavorful at the same time.  Being sure not to overcook, grill the shrimp about 2-3 minutes per side and  squeeze a little lemon on top.

In a large bowl add your couscous, mix in the vegetable mixture, parsley, scallion and then top with shrimp and remaining lemon wedges.  There you go, your healthy grilled shrimp couscous recipe is ready to be served!  It also pair perfectly with a glass of white wine…


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