Romesco Shrimp & Couscous Skillet with Spinach & Tomatoes
Easy Prep & Cleanup

Romesco Shrimp & Couscous Skillet

with Spinach & Tomatoes

25 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
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600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. For this one-skillet dish, we're calling on our bold, smoky romesco sauce (a Spanish cuisine staple made with almonds, roasted peppers, tomatoes, and more) to bring together a medley of shrimp, vegetables, and fluffy couscous. A drizzle of bright lemon labneh provides welcome creamy, cooling contrast.
11 green SmartPoints® per serving
10 blue SmartPoints® per serving
10 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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Dietary Information Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

WW Recommended Carb Conscious 600 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    480 Cals (est.)
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fresh
ingredients
Romesco Shrimp & Couscous Skillet with Spinach & Tomatoes
Title
  • 10 oz Tail-On Shrimp (Peeled & Deveined)
  • ½ cup Yellow Couscous
  • 2 Scallions
  • 3 oz Baby Spinach
  • 4 oz Grape Tomatoes
  • 1 Lemon
  • 1 Tbsp Capers
  • 3 Tbsps Romesco Sauce (Contains Almonds)
  • 2 Tbsps Dried Currants
  • ¼ cup Labneh Cheese
time-saving
tips & techniques
How To: Chop Scallions
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes; place in a bowl and season with salt and pepper. Quarter and deseed the lemon. 

Start the skillet
2 Start the skillet

Pat the shrimp dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the sliced white bottoms of the scallions, seasoned tomatoes, spinach, and romesco sauce; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the shrimp are opaque and cooked through.

Finish the skillet
3 Finish the skillet

Add the couscous, currants, and capers to the pan. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add 1 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Heat to boiling on high. Once boiling, turn off the heat. Tightly cover the pan with foil (or a lid) and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Stir to combine. Taste, then season with salt and pepper if desired.

Make the lemon labneh & serve your dish
4 Make the lemon labneh & serve your dish

Meanwhile, in a bowl, combine the labneh and the juice of 2 lemon wedges; season with salt and pepper. Serve the finished skillet drizzled with lemon labneh. Garnish with the sliced green tops of the scallions. Serve the remaining lemon wedges on the side. Enjoy!

Tips from Home Chefs

Romesco Shrimp & Couscous Skillet

Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes; place in a bowl and season with salt and pepper. Quarter and deseed the lemon. 

2 Start the skillet

Pat the shrimp dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the sliced white bottoms of the scallions, seasoned tomatoes, spinach, and romesco sauce; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the shrimp are opaque and cooked through.

Start the skillet
Finish the skillet
3 Finish the skillet

Add the couscous, currants, and capers to the pan. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add 1 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Heat to boiling on high. Once boiling, turn off the heat. Tightly cover the pan with foil (or a lid) and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Stir to combine. Taste, then season with salt and pepper if desired.

4 Make the lemon labneh & serve your dish

Meanwhile, in a bowl, combine the labneh and the juice of 2 lemon wedges; season with salt and pepper. Serve the finished skillet drizzled with lemon labneh. Garnish with the sliced green tops of the scallions. Serve the remaining lemon wedges on the side. Enjoy!

Make the lemon labneh & serve your dish
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