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Spicy Shrimp, Vegetable & Couscous Bowls


  • 1 ½ cups whole-wheat pearl couscous

  • 1 small red bell pepper, chopped

  • ½ cup snow peas, trimmed and sliced

  • 3 tablespoons sliced fresh basil, divided

  • 3 tablespoons sliced fresh mint, divided

  • 1 cup chopped fresh cilantro

  • 2 tablespoons lime juice

  • 1 tablespoon rice vinegar

  • 1 tablespoon water

  • 1 ½ teaspoons sambal oelek (see Tip)

  • 1 ½ teaspoons grated fresh ginger

  • 1 large clove garlic, crushed and peeled

  • ½ teaspoon ground pepper, divided

  • ⅛ teaspoon salt

  • 5 tablespoons grapeseed oil, divided

  • 1 pound large raw shrimp (16-20 count), peeled and deveined


Step 1

Cook couscous according to package directions. Drain, rinse and place in a large bowl. Add bell pepper, snow peas and 2 tablespoons each basil and mint.

Step 2

Meanwhile, combine cilantro, lime juice, vinegar, water, sambal oelek, ginger, garlic, 1/4 teaspoon pepper and salt in a blender. Blend until smooth. With the motor running, slowly drizzle in 4 tablespoons oil. Set aside 2 tablespoons of the dressing. Toss the remaining dressing with the couscous and vegetables to coat.

Step 3

Heat the remaining 1 tablespoon oil in a large skillet over high heat. Pat shrimp dry and sprinkle with the remaining 1/4 teaspoon pepper. Add to the pan and cook, flipping once, until just cooked through, about 2 minutes per side. Serve the shrimp and couscous mixture with the reserved 2 tablespoons dressing and the remaining 1 tablespoon each basil and mint.

Nutrition Facts

Calories: 478

Fat: 18g

Carbs: 52g

Protein: 28g

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