Shrimp & Veggie Couscous Bowls with Feta Cheese
Fast & Easy

Shrimp & Veggie Couscous Bowls

with Feta Cheese

25 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
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From the Test Kitchen

In this dish, simply seared shrimp---elevated by a coating of our weeknight hero spice blend---is served over a bed of tender pearl couscous, which gets mixed with hearty veggies like zucchini and tomato that are cooked in a garlic caper combo. It's garnished with crumbled feta for a tangy finish.
8 Points value per serving
To learn more about WW's Points program, 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 Points? Choose nonstick cooking spray (0 Points) instead of olive oil (1 Points value 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
    410 Cals (est.)
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fresh
ingredients
Shrimp & Veggie Couscous Bowls with Feta Cheese
Title
  • 10 oz Tail-On Shrimp (Peeled & Deveined)
  • ½ cup Pearl Couscous
  • 1 Zucchini
  • 4 oz Grape Tomatoes
  • 1 Yellow Onion
  • 1½ oz Feta Cheese
  • 1 clove Garlic
  • 1 Tbsp Capers
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce Medium dice the zucchini. Halve the tomatoes. Halve, peel, and medium dice the onion. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste.

Cook the couscous
2 Cook the couscous

Add the couscous to the pot of boiling water. Cook, uncovered, 5 to 7 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

Cook the vegetables & finish the couscous
3 Cook the vegetables & finish the couscous

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini, halved tomatoes, and diced onion in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the capers, garlic paste, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the vegetables are softened. Transfer to the pot of cooked couscous; stir to combine. Taste, then season with salt and pepper if desired. Wipe out the pan.

Cook the shrimp & serve your dish
4 Cook the shrimp & serve your dish

Pat the shrimp dry with paper towels (remove the tails if desired); place in a bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). Stir to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Turn off the heat. Serve the finished couscous topped with the cooked shrimp. Garnish with cheese (crumbling before adding). Enjoy!

Tips from Home Chefs

Shrimp & Veggie Couscous Bowls

Prepare the ingredients
1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce Medium dice the zucchini. Halve the tomatoes. Halve, peel, and medium dice the onion. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste.

2 Cook the couscous

Add the couscous to the pot of boiling water. Cook, uncovered, 5 to 7 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

Cook the couscous
Cook the vegetables & finish the couscous
3 Cook the vegetables & finish the couscous

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini, halved tomatoes, and diced onion in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the capers, garlic paste, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the vegetables are softened. Transfer to the pot of cooked couscous; stir to combine. Taste, then season with salt and pepper if desired. Wipe out the pan.

4 Cook the shrimp & serve your dish

Pat the shrimp dry with paper towels (remove the tails if desired); place in a bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). Stir to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Turn off the heat. Serve the finished couscous topped with the cooked shrimp. Garnish with cheese (crumbling before adding). Enjoy!

Cook the shrimp & serve your dish
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