One Pot
Maple Dijon Fresh Start Shrimp Couscous Skillet with Garlic Breadcrumbs
Tangy mustard balanced with just enough maple. This recipe cooks juicy shrimp, pearl couscous, and spinach together with almost no cleanup, loaded with colorful produce and a bright, clean finish, with a golden, savory crunch. 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.
Preview the developer handoffWhat 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
- 2 tbsp Dijon mustard
- 1 tbsp pure maple syrup
- 1 tbsp apple cider vinegar
- 1/2 cup whole-grain breadcrumbs
- 1 garlic clove, finely grated
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 a spoonful of the reserved maple-Dijon sauce and serve.
- 5
Toast the breadcrumbs and garlic in a dry skillet until golden, then sprinkle over each serving.
Estimated per serving
Nutrition at a glance
Estimates are provided for planning and are not medical advice.