Couscous with Zucchini and Shrimp

Name: Couscous with Zucchini and Shrimp
Prep time: 45 min
Cook time: 35 min
Total time: 80 min
Yield: 4
Ingredients: Couscous 1 ¾ cup; Shrimps to clean 0.9 lb; Zucchini 1 cup; Garlic 1 clove; Saffron 0.1 tsp; Parsley to taste; Lemon peel to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Carrots ¼ cup; Celery ½ cup; Onions 0.3 cup; Water 2.1 cups; Extra virgin olive oil to taste; Coarse salt to taste

it fr de es br

Lactose Free

Difficulty: Easy
Prep time: 45 min
Cook time: 35 min
Serving: 4
Cost: Average

PRESENTATION

Recipe by
Sebastian Fitarau

When the sun’s shining bright and you’re craving something light yet super satisfying, couscous with shrimp and zucchini is totally the way to go. This North African dish is a fantastic blend of juicy shrimp and tender zucchini, making it perfect for those warm-weather dinners. Really, the secret to its rich flavor is in using a broth made from shrimp shells—seriously good—giving the couscous grains a savory touch of the sea. And the saffron? It not only adds a bright yellow hue but also infuses the dish with its unique aroma. Enjoyed at room temperature, this shrimp and zucchini couscous recipe is ideal for a relaxed summer dinner with friends or a casual outdoor meal. Pretty much perfect for any occasion.

Couscous is often seen as just a simple side, but look, this dish shows how it can shine when paired with quality seafood and veggies. The saffron adds not just color but a gentle sweetness that pairs beautifully with the zucchini’s light tang. For real, this dish is easy to prepare in advance, making it a go-to for gatherings where guests come and go. It’s a refreshing twist on the usual vegetable couscous or traditional seafood variations—leaning into Mediterranean vibes—with a focus on freshness. What makes it stand out is its role as a healthy couscous recipe that really really pleases any crowd.

A splash of lemon juice adds a zesty kick, and you can elevate it even more with a handful of fresh herbs. Whether you're planning a laid-back dinner or a lively weekend get-together, this easy shrimp couscous hits on flavor and simplicity. With its golden grains and straightforward, authentic taste, it is a dish that’s as versatile as it is delicious. Just add some extra herbs or a squeeze of lemon, and you’re all set for a memorable meal that captures the essence of summer—no question.

INGREDIENTS

Couscous 1 ¾ cup (300 g)

Shrimps 0.9 lb (400 g) - to clean

Zucchini 1 cup (200 g)

Garlic 1 clove

Saffron 0.1 tsp (0.3 g)

Parsley to taste

Lemon peel to taste

Extra virgin olive oil to taste

Fine salt to taste

Black pepper to taste

For the Shellfish Stock: Carrots ¼ cup (50 g); Celery ½ cup (50 g); Onions 0.3 cup (50 g); Water 2.1 cups (1 l); Extra virgin olive oil to taste; Coarse salt to taste

Preparation

How to prepare Couscous with Zucchini and Shrimp

To prepare couscous with zucchini and shrimp, first clean the shrimp: remove the head 1, then remove the shell 2 and the intestine 3.

Set aside the scraps and cut the flesh into chunks 4. In a pot, heat a drizzle of oil and add the coarsely chopped carrot, celery, and onion 5. Add the shrimp scraps as well 6.

Add the salt 7 and water 8. Bring to a boil and cook for about 20-30 minutes, occasionally skimming off the foam that forms on the surface 9.

After the cooking time, strain the stock 10 and measure out 1 1/4 cups, which you will need for the couscous 11. Now dissolve the saffron in a little warm water 12.

Place the couscous in a large bowl, then add the dissolved saffron 13, the salt 14, and the 1 1/4 cups of hot stock 15.

Cover the bowl with plastic wrap 16 and let it rest for 5 minutes. In the meantime, cut the zucchini into cubes 17. After the couscous resting time, fluff it with a fork 18.

In a pan, flavor a drizzle of oil with a clove of garlic, then add the zucchini 19, salt and pepper. Cook over medium heat for 15 minutes, then add the shrimp 20. Continue cooking for another 5 minutes, then remove the garlic 21.

At this point, add the zucchini and shrimp to the bowl with the couscous 22, then season with chopped parsley 23 and a drizzle of oil 34.

Flavor with grated lemon zest 25 and mix to combine everything 26. Your couscous with zucchini and shrimp is ready to be enjoyed 27!

Storage

The couscous with zucchini and shrimp can be stored in the refrigerator for up to one day.

The shellfish stock can be stored in the refrigerator for 2 days or can be frozen.

Tip

If you prefer, you can replace the parsley with mint for a more intense aromatic touch!

For the translation of some texts, artificial intelligence tools may have been used.

Couscous with Zucchini and Shrimp

PRESENTATION

INGREDIENTS

How to prepare Couscous with Zucchini and Shrimp

Storage

Tip

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