Israeli Couscous with Shrimp and Lemon-Herb Dressing

Name: Israeli Couscous with Shrimp and Lemon-Herb Dressing
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup Gluten-Free Couscous; 1 pound Shrimp, peeled and deveined; 2 tablespoons Olive Oil; 2 cloves Garlic, minced; 3 tablespoons Lemon Juice; 0.25 cup Fresh Parsley, chopped; 0.25 cup Fresh Dill, chopped; 0.5 teaspoon Salt; 0.25 teaspoon Black Pepper

Pearl couscous (substituted with gluten-free couscous) with succulent shrimp, tossed in a zesty lemon-herb dressing.

35m4 servings

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Israeli Couscous with Shrimp and Lemon-Herb Dressing recipe by Safe Plated

Contains wheatContains shellfish

420 cal|30g protein|40g carbs|15g fat|3g fiber

Ingredients

1 cup Gluten-Free Couscous
about 450 g Shrimp, peeled and deveined
2 tablespoons Olive Oil
2 cloves Garlic, minced
3 tablespoons Lemon Juice
0.25 cup Fresh Parsley, chopped
0.25 cup Fresh Dill, chopped
0.5 teaspoon Salt
0.25 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified. Source temperature equivalents could not be reconciled. Check the original instruction before cooking.

Instructions

1Ensure the 1 cup of Gluten-Free Couscous is cooled slightly. If it is warm, set it aside for 5 minutes to cool.
2Place an approximately 30 cm skillet over medium heat, set to approximately 325-350°F (160-175°C). Add the 2 tablespoons of Olive Oil to the skillet and let it warm for 1 minute.
3Add the 2 cloves of minced Garlic to the warmed oil in the skillet. Cook, stirring constantly, for 1 minute, until the garlic is fragrant but not browned.
4Add the about 450 g of Shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, until the shrimp turn pink and opaque and reach an internal temperature of 63°C.
5In a large bowl, combine the 1 cup of Gluten-Free Couscous and the cooked about 450 g of Shrimp.
6Add the 3 tablespoons of Lemon Juice, 0.25 cup of chopped Fresh Parsley, 0.25 cup of chopped Fresh Dill, 0.5 teaspoon of Salt, and 0.25 teaspoon of Black Pepper to the bowl with the couscous and shrimp.
7Toss all ingredients gently until the couscous and shrimp are evenly coated with the lemon-herb dressing. Serve immediately.

Substitutions

Israeli Couscous (Pearl Couscous) → Gluten-Free Couscous (tapioca/corn starch)

Avoids gluten and wheat

Allergy Disclaimer — Safe Plated Pte. Ltd.

This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.

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