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Pepper Shrimp with Mushroom & Herb Couscous.

  • 12 fl oz
    chicken or vegetable broth
  • ½ lb
    cremini mushrooms
  • ½ small pkg
    fresh thyme
  • ½ small bunch
    Italian (flat-leaf) parsley
  • ¾ lb
    raw peeled shrimp, fresh or frozen
  • 1
    red bell pepper
  • 1
    shallot
  • 1 cup
    whole wheat couscous
  •  
    black pepper
  •  
    crushed red pepper
  •  
    extra virgin olive oil
  •  
    paprika
  •  
    salt
  • 1
    If using frozen shrimp, place them in a colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry.
    ¾ lb raw peeled shrimp, fresh or frozen
  • 2
    In a medium bowl combine olive oil, crushed red pepper, black pepper, paprika, and salt. Add shrimp and toss until well coated; set aside.
    1 tbsp extra virgin olive oil
    ½ tsp crushed red pepper
    ¼ tsp black pepper
    ½ tsp paprika
    ¼ tsp salt
  • 3
    In a small saucepan, bring the broth to a boil.
    12 fl oz (1 ½ cups) chicken or vegetable broth
  • 4
    Wash and dry the fresh produce.
    1 red bell pepper
    ½ lb cremini mushrooms
    ½ small bunch Italian (flat-leaf) parsley
    ½ small pkg fresh thyme
  • 5
    Add the couscous to the saucepan, stir, remove from heat, and cover. Let sit for 5 minutes, then fluff with a fork.
    1 cup whole wheat couscous
  • 6
    Preheat a large nonstick skillet over medium heat.
  • 7
    Peel and mince the shallot. Small dice the bell pepper.
    1 shallot
  • 8
    Once the skillet is hot, add oil and swirl to coat the bottom.
    1 tbsp extra virgin olive oil
  • 9
    Add the shallot and bell pepper to the skillet and cook, stirring frequently, until softened, 2-3 minutes.
  • 10
    Slice the mushrooms.
  • 11
    Add the mushrooms and shrimp to the skillet. Cook, stirring frequently, until the shrimp are translucent, 4-5 minutes.
  • 12
    Shave the leaves off the parsley; discard the stems and mince the leaves. Set aside (saving a small amount for garnish). Repeat for the thyme.
  • 13
    Remove skillet from heat; stir in the cooked couscous, parsley, and thyme.
  • 14
    To serve, divide between bowls and garnish with fresh herbs. Enjoy!