Description
This Shrimp and Roasted Veggie Couscous Bowl is a wholesome and flavorful meal featuring juicy shrimp, tender roasted vegetables, and fluffy couscous, all brought together with a light seasoning for a satisfying and balanced dish.
Ingredients
Units
Scale
- 1 lb large shrimp, peeled and deveined
- 1 cup couscous
- 1 1/4 cups vegetable broth or water
- 1 zucchini, diced
- 1 red bell pepper, chopped
- 1 red onion, chopped
- 1 cup cherry tomatoes, halved
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
- Juice of 1 lemon
- Fresh parsley or cilantro, chopped (for garnish)
Instructions
- Preheat the oven to 425°F (220°C).
- On a baking sheet, toss zucchini, bell pepper, red onion, and cherry tomatoes with 1 tbsp olive oil, salt, pepper, and half the smoked paprika. Roast for 20–25 minutes until tender and slightly caramelized.
- While veggies roast, bring vegetable broth or water to a boil. Stir in couscous, cover, and remove from heat. Let sit for 5 minutes, then fluff with a fork.
- In a bowl, toss shrimp with remaining olive oil, smoked paprika, garlic powder, salt, and pepper.
- Heat a skillet over medium-high heat. Cook shrimp for 2–3 minutes per side until pink and cooked through. Squeeze lemon juice over shrimp.
- Assemble bowls by layering couscous, roasted veggies, and shrimp.
- Garnish with chopped fresh parsley or cilantro before serving.
Notes
- Substitute quinoa or brown rice for couscous for a gluten-free option.
- Add feta cheese or a dollop of hummus for extra flavor.
- You can use pre-cooked shrimp to save time—just warm them briefly in the skillet.
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 5g
- Sodium: 520mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 150mg