Light And Easy Shrimp Couscous

Light And Easy Shrimp Couscous


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This one-skillet shrimp with couscous is easy when it comes to clean up and cooking time. It is also light on the wallet and tummy, which means you''ll be satisfied without the bloated belly.

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Time needed

15 min preparation + 15 min cooking

Serving Size / Yield

4 servings


  • 1 T. olive oil
  • 1 C. onion, chopped
  • 3 cloves garlic, minced
  • 1 C. almonds, chopped
  • 2 C. chicken broth
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • 1 ½ lbs. frozen shrimp, peeled, deveined, tail-off
  • 1 C. mushrooms, roughly chopped
  • 2 C. couscous

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Heat the olive oil in a large skillet over medium high heat.
Add the onion and garlic and cook until softened.
Add the chicken broth, salt, and pepper. Bring to a boil.
Add the shrimp and simmer until the shrimp are almost cooked, about three minutes.
Add the mushrooms and cook for another two minutes.
Add the couscous and almonds, and remove from heat and cover.
Let stand for five minutes, then fluff with a fork and serve.

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