This one-pot Pearl Couscous and Shrimp recipe is so easy to make, healthy, and the perfect meal for a busy weeknight or night you aren't in the mood for cooking.
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GET THE RECIPE
Add prawns in a bowl with salt pepper, dried oregano, cumin. chili flakes and olive oil and toss together.
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To a large high-sided skillet set to medium-high heat. Once the pan is hot, add shrimp and cook for 2-3 minutes per side, until shrimp is fully cooked. Remove the shrimp to a bowl and set aside.
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Turn the pan to medium heat and add 1 tbsp olive oil, diced onion and minced garlic. Cook for about 5 minutes to soften. Deglaze the pan with white wine and let it cook for 2-3 minutes.
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Next add the chopped zucchini, broccoli florets, diced fennel, stir to combine and then add the seasonings: garlic powder, onion powder, salt, pepper. Stir again and cook for 3-4 minutes to soften.
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Stir in the pearl couscous, beans, 2 tbsp olive oil and chicken stock paste. Add the water and stir. Bring to a boil over high heat and then turn to medium-low once simmering.
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Keep at a simmer and cover with a lid most of the way while the pearl couscous cooks, removing the lid to stir every couple of minutes so it doesn't stick.
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Cook until the pearl couscous is done, about 10-14 minutes and there is barely any liquid left. Remove from the heat and let the couscous sit in the pan with the lid on for a few minutes before serving.
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Serve the couscous topped with shrimp, chopped artichokes, fresh minced mint and squeeze of lemon juice. Add crumbled feta if desired.
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