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Close up shot of the Mediterranean Couscous in large white serving bowl with chopped parsley and lemon wedges off to side.
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5 from 212 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 6
Calories 232kcal
Author Yumna Jawad

Equipment

Ingredients

  • 1 pint cherry tomatoes halved
  • ⅓ cup kalamata olives sliced pitted
  • ¼ cup crumbled feta cheese
  • 1 tablespoon capers drained
  • ¼ teaspoon freshly cracked black pepper
  • ¼ teaspoon salt
  • 1 pound large shrimp peeled and deveined
  • 1 tablespoon olive oil
  • 3 garlic cloves minced
  • 2 cups vegetable broth low sodium
  • 1 ½ cups pearl couscous
  • Juice of ½ lemon
  • 2 tablespoons chopped parsley for garnish

Instructions

  • In a large bowl, combine the tomatoes, olives, feta, capers and black 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 on top 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. Garnish with fresh parsley and serve immediately.

Notes

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.

Nutrition

Calories: 232kcal | Carbohydrates: 39g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 6mg | Sodium: 336mg | Potassium: 270mg | Fiber: 3g | Sugar: 2g | Vitamin A: 557IU | Vitamin C: 22mg | Calcium: 59mg | Iron: 1mg