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Large pan of the Mediterranean couscous with a small plate serving of the couscous next to it.
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4.96 from 22 votes

Mediterranean Couscous

A quick and easy summer recipe, this Mediterranean Couscous dish is made with shrimp, tomatoes, feta, olives and capers - it's fresh, healthy & irresistible
Course Entree
Cuisine Mediterranean
Prep Time 5 minutes
Cook Time 17 minutes
Total Time 22 minutes
Servings 4
Calories 428kcal
Author Yumna Jawad


  • 2 cups cherry tomatoes 10 ounces, halved
  • 1/3 cup kalamata olives sliced pitted
  • ¼ cup feta cheese crumbled
  • 1 tablespoon capers drained
  • Freshly ground black pepper
  • ¼ teaspoon kosher salt
  • 1 pound extra large shrimp peeled and deveined
  • 1 teaspoon olive oil
  • 3 garlic cloves minced
  • 2 cups vegetable broth low sodium
  • 1 ½ cups pearl couscous
  • Juice of ½ lemon
  • 2 tablespoons fresh parsley chopped for garnish
  • ¼ teaspoon lemon zest grated for garnish


  • In a large bowl, combine the tomatoes, olives, feta and capers. Season with the pepper.
  • Sprinkle the salt over the shrimp. Heat a large deep skillet over medium-high heat. When hot, add the oil, then the shrimp, and cook until opaque, 2 ½ minutes per side, stirring in the garlic for the last minute. Transfer to the bowl of the tomato mixture.
  • Add the broth to the skillet, increase the heat to high, and bring to a boil. Add the couscous, stir, cover and reduce the heat to medium. Cook until all the liquid is absorbed, 10-12 minutes. Fluff with a fork and add to the bowl of the shrimp and tomato mixture. Add the lemon juice and toss well.
  • Divide among 4 bowls, garnish with parsley and lemon zest, and serve.


Recipe: This recipe is from the Skinnytaste One and Done cookbook
Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge. You can heat it up or serve it cold. I ate my leftovers cold and I added a touch of olive oil to it since the couscous tends to dry up the next day.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • Instead of couscous, you can use quinoa or orzo pasta
  • You can replace the feta cheese with another cheese. Goat cheese works really well with this recipe.
  • If you're not a fan of one of the vegetables like tomatoes, olive or capers, you can leave them out or replace them with other favorites.


Serving: 1bowl | Calories: 428kcal | Carbohydrates: 55g | Protein: 33g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 294mg | Sodium: 1847mg | Potassium: 379mg | Fiber: 4g | Sugar: 3g | Vitamin A: 865IU | Vitamin C: 25mg | Calcium: 247mg | Iron: 3.9mg