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Mediterranean Shrimp and Couscous Skillet

Israeli couscous stands in for pasta in this new twist on an old favorite. Look for it in the rice aisle.

Serves 4
392 calories per serving


> 1 pint cherry tomatoes
> 1 tbsp olive oil
> 1 lb shrimp, peeled and deveined
> 1 tsp minced garlic
> 1/2 cup sliced pitted olives
> 1 tbsp capers
> 2 cup low sodium chicken broth
> 1 1/2 cup Israeli couscous
> 2 tbsp freshly torn dill or parsley


Slice the tomatoes lengthwise. Preheat a large nonstick skillet over medium-high heat until very hot. Add the oil, shrimp, garlic, olives, capers, and tomatoes and cook for 1 min., stirring often.
Add chicken broth and bring mixture to a boil. Add couscous, stir, and cover with lid, reducing heat to medium. Let cook for 2 min. or until liquid is absorbed, then turn off heat and let stand for 5 min. Fluff and top with fresh herbs before serving.


Can’t find Israeli couscous? Opt for the standard size instead.

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