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Pepper Shrimp with Mushroom & Herb Couscous.

  • 710 ml
    chicken or vegetable broth
  • 0.45 kg
    cremini mushrooms
  • 1 small pkg
    fresh thyme
  • 1 small bunch
    Italian (flat-leaf) parsley
  • 0.68 kg
    raw peeled shrimp, fresh or frozen
  • 2
    red bell peppers
  • 2
    shallots
  • 2 cups
    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.
    0.68 kg 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.
    2 tbsp extra virgin olive oil
    1 tsp crushed red pepper
    ½ tsp black pepper
    1 tsp paprika
    ½ tsp salt
  • 3
    In a small saucepan, bring the broth to a boil.
    710 ml chicken or vegetable broth
  • 4
    Wash and dry the fresh produce.
    2 red bell peppers
    0.45 kg cremini mushrooms
    1 small bunch Italian (flat-leaf) parsley
    1 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.
    2 cups whole wheat couscous
  • 6
    Preheat a large nonstick skillet over medium heat.
  • 7
    Peel and mince the shallots. Small dice the bell peppers.
    2 shallots
  • 8
    Once the skillet is hot, add oil and swirl to coat the bottom.
    2 tbsp extra virgin olive oil
  • 9
    Add the shallots and bell peppers 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 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!