Shrimp & Veggie Couscous Bowls with Feta Cheese
600 Calories or Less

Shrimp & Veggie Couscous Bowls

with Feta Cheese

25 MIN
2 Servings
Wellness at Blue Apron
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Available Options

  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined)
    Wellness
  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets View recipe
    Wellness
    • with Shrimp

    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 with punchy capers. It's garnished with crumbled feta for a tangy finish.

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    Dietary Information

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    Carb Conscious 600 Calories or Less
    • Nutrition
      PER SERVING
    • Calories
      430 Cals (est.)
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Shrimp & Veggie Couscous Bowls with Feta Cheese
    Title
    • 10 oz Shrimp (Peeled & Deveined)
    • ½ cup Pearl Couscous
    • 1 Zucchini
    • 4 oz Grape Tomatoes
    • 1 Yellow Onion
    • 2 oz Feta Cheese
    • 1 Tbsp Capers
    • ¼ tsp Crushed Red Pepper Flakes
    • ½ Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)

    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.

    2 Cook the couscous

    Add the couscous to the pot of boiling water. Cook, stirring occasionally, 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 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; place in a bowl. Season with salt, pepper, and the spice blend. Toss to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 3 to 5 minutes, or until opaque and cooked through. Turn off the heat. Serve the finished couscous topped with the cooked shrimp. Garnish with the feta (crumbling before adding). Enjoy!

    Cook the shrimp & serve your dish
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