Pesto-covered couscous with shrimp and zucchini is a light yet filling easy meal to enjoy year-round (but best in summer!).
I’m always on the lookout for dishes that can be made on the spot and from the pantry – and this recipe is just that. Stop by the fishmonger at the farmer’s market while you’re shopping for pesto, zucchini, and arugula ingredients and you’ve got it This court.
I love the zucchini here because it’s quick to cook (you could sauté it instead of frying—even grill it!), but feel free to add your favorite veggies. And of course you can swap in chickpeas if you’re vegetarian, or even just a fried chicken.
All in all, it’s just a quick weeknight meal that’s surprisingly exciting to eat and gets you through those “must be” weeks!
Pesto couscous bowls with shrimp and zucchini
portions 4 People
- 2 Middle Zucchini, halved lengthwise and sliced crosswise into ¼-inch thick crescents
- olive oil
- 1½ teaspoon Garlic powder, for seasoning
- salt and pepper
- 1 Cup Pearl Couscous
- 1/3 Cup pesto (or more)
- 2 packed cups arugula
- 1 pounds medium to small Prawns, peeled and deveined
- red pepper flakes for garnish
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Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper and add the zucchini. Drizzle with olive oil and season with 1/2 teaspoon of garlic powder, salt and pepper. Toss to coat and lay out in an even layer. Bake for 15-20 minutes or until zucchini is tender.
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Meanwhile prepare the couscous. Boil 4 cups of water in a medium saucepan. Once boiling, add couscous and cook for 10 minutes. Drain and rinse with cold water. Place the couscous in a large mixing bowl, add the pesto and stir to coat. Put aside. Once the zucchini is done, add the zucchini and arugula.
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Once couscous has finished cooking, start with the shrimp. In a small bowl add the shrimp and drizzle with olive oil. Throw to cover. Season with the remaining garlic powder, salt and pepper. Stir to coat. Heat a large skillet over medium-high heat. Once the pan is hot, add the shrimp and cook 2-3 minutes per side or until C-shaped and opaque. Remove from stove.
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Divide the couscous mixture between bowls, top with shrimp and serve garnished with red pepper flakes.
