Shrimp & Veggies in Couscous

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This is one of my go-to easy meals, especially in summer when I don’t want to cook inside. I love tossing the veggies and shrimp on the grill and then adding to couscous, or really any grain. I’ve done quinoa, pasta, couscous… you name it.  All delicious!

Shrimp & Veggies in Couscous

Course Main Dishes


  • 3 cups zucchini chopped
  • 1 lb asparagus trimmed
  • 1 small red onion
  • 1 small red bell pepper
  • 2 tbsps. MTOO Basil Olive Oil
  • salt & pepper to taste
  • couscous
  • 3 tbsps. MTOO Sicilian Lemon Balsamic Vinegar or fresh lemon juice
  • 2 tbsps. MTOO Basil Olive Oil
  • 2 cups cherry tomatoes halved
  • 1/2 cup fresh parsley chopped
  • 3 oz Feta cheese crumbled


  • Whisk together 3 tbsp Sicilian Lemon Balsamic, Basil Olive Oil, cherry tomatoes, fresh parsley, and feta cheese.
  • Toss veggies in oil and grill. Rough chop when they are cooked through and toss into cooked couscous. Add in grilled shrimp for a healthy and hearty meal. Sprinkle some of our Spanish Rosemary sea salt when ready to eat.
  • NOTE: You can also experiment with the California Garlic Olive Oil and Tuscan Herb. Try marinating the shrimp in our Sicilian Lemon Balsamic for a little extra tang. This is one of the most easy and tasty dishes. You can also substitute our awesome Sweet Potato Pasta for cous cous and salmon for the shrimp. Any variation is guaranteed tasty!
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