Garlic Shrimp and Tomato Couscous Skillet

This one-pan main pairs tender couscous with shrimp, tomatoes, garlic, and lemon. Use peeled shrimp to keep prep short, and check the package for thawing and handling directions. The recipe contains shellfish and wheat; choose another meal if those ingredients are unsafe for anyone eating.

Ingredients: 4 servings

• 1 pound peeled and deveined shrimp, thawed if frozen
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 pint cherry tomatoes, halved
• 1 cup dry couscous
• 1 1/4 cups low-sodium broth or water
• Zest and juice of 1 lemon
• 1/4 teaspoon black pepper
• 2 tablespoons chopped parsley
• Optional: 2 cups baby spinach

Method

1. Heat oil in a large skillet over medium heat. Add garlic and tomatoes; cook for 3 to 4 minutes, stirring until the tomatoes begin to soften.

2. Add broth or water and bring to a simmer. Stir in couscous, cover, and remove the skillet from heat. Let stand according to the couscous package directions.

3. Meanwhile, cook shrimp in a separate pan or on one side of the skillet if there is room. Cook until shrimp are opaque and pearly, or reach 145°F measured with a food thermometer.

4. Fluff couscous with a fork. Fold in shrimp, lemon zest and juice, parsley, and spinach if using. Cover briefly to wilt spinach, then serve.

Keep raw shrimp separate from produce and ready-to-eat foods. Wash hands, boards, and utensils after they touch raw seafood. Do not rinse raw shrimp in a way that splashes water onto nearby surfaces. For allergy safety, avoid shared pans and utensils if shellfish cross-contact is a concern.

Leftovers should be refrigerated promptly in a shallow container and reheated until steaming hot. If couscous is unavailable, use another quick-cooking grain and follow its package liquid and rest instructions. Season with additional lemon or pepper at the table.

Sources and further reading

• Safe Minimum Internal Temperatures — FoodSafety.gov.
• Food Allergies — U.S. Food and Drug Administration.

Health disclaimer

This article is for general education only. Its information and suggestions are not medical advice, diagnosis, or treatment and may not be right for everyone. Ask a qualified health professional for advice that fits your health, medications, and needs before changing your diet, exercise, supplement use, or care.