One Pot
Greek Garden Weeknight Shrimp Couscous Skillet with Avocado Salsa
Fresh Mediterranean flavor with herbs and briny feta. This recipe cooks juicy shrimp, pearl couscous, and spinach together with almost no cleanup, streamlined for the busiest part of the week, with a creamy, no-cook finish. It is designed for dependable prep, familiar groceries, and a calm family dinner.
Add this meal to an editable plan and review every suggested ingredient.
What you’ll need
Ingredients
- 1 1/4 lb large shrimp, peeled and deveined
- 1 1/2 cups whole-wheat pearl couscous
- 2 1/2 cups low-sodium vegetable broth
- 3 cups baby spinach
- 1 pint cherry tomatoes, halved
- 1 tbsp extra-virgin olive oil
- 3/4 tsp kosher salt
- 1 tsp dried dill
- 1/3 cup crumbled feta
- 1/2 cup chopped cucumber
- 1 ripe avocado, diced
- 1/2 cup chopped tomato
Make it happen
Directions
- 1
Warm olive oil in a large skillet over medium-high. Season shrimp with salt and cook for 90 seconds per side; transfer.
- 2
Add couscous and flavor ingredients to the skillet and stir for 1 minute.
- 3
Pour in broth, cover, and simmer for 9 minutes. Stir in tomatoes and spinach.
- 4
Return shrimp to the pan for 2 minutes, until opaque and hot. Add feta, cucumber, and chopped dill and serve.
- 5
Fold the avocado and tomato together with a pinch of salt and spoon over the meal at the table.
Estimated per serving
Nutrition at a glance
Estimates are provided for planning and are not medical advice.