Description
Vibrant, flavor-packed bowls featuring savory shrimp and pearl couscous. A satisfying and wholesome meal, ready in under 45 minutes, perfect for a fresh weeknight feast!
Ingredients
Scale
Pantry & Grains:
- 5 ½ cups cooked pearl couscous (prepared from approx. 2 cups / 340g dry, according to package instructions)
- ½ cup Kalamata olives (pitted and halved)
Protein:
- 2 ¾ lbs approx. 1.25 kg jumbo shrimp (16-20 count per pound), peeled and deveined, tails on or off
Fresh Produce:
- 8 cups fresh baby spinach
- 3 cups chopped romaine lettuce
- 2 ¾ cups mixed-color grape tomatoes (quartered)
- 3 medium ripe avocados (sliced)
- 4 cloves garlic (minced)
- ¼ cup fresh dill (chopped (for garnish))
Dressing & Marinade Components:
- 1 cup Fresh Mint & Parsley Pesto (store-bought or homemade; ensure vibrant green color)
- 4 tbsp fresh lemon juice
- 1 ½ tbsp white wine vinegar
- 2 ¾ tbsp extra-virgin olive oil
Seasonings:
- 1 ¼ tsp sea salt flakes (divided (or more to taste))
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (adjust to your heat preference)
- Freshly ground black pepper (optional)
For Searing (Optional):
- 1 tbsp additional olive oil
Instructions
- Prepare Couscous & Greens Foundation: If pearl couscous is not pre-cooked, prepare it according to package directions. Allow to cool slightly. In the very large mixing bowl, combine the cooked pearl couscous, baby spinach, and chopped romaine lettuce. Set aside.
- Craft Zesty Herb Dressing: In the medium mixing bowl, vigorously whisk together the fresh mint & parsley pesto, lemon juice, white wine vinegar, 2 ¾ tbsp extra-virgin olive oil, 1 tsp of the sea salt flakes, smoked paprika, and cayenne pepper until emulsified. Measure and transfer ¾ cup of this dressing to the small bowl; this will be your finishing drizzle.
- Vegetable & Avocado Artistry: Quarter the grape tomatoes. Pit and halve the Kalamata olives. Mince the garlic. Prepare the avocado by slicing it just before you plan to assemble the bowls; you can toss the slices with a tiny squeeze of lemon juice to minimize browning if making slightly ahead.
- Infuse & Sear Jumbo Shrimp: In a separate bowl, add the peeled and deveined shrimp. Sprinkle with the remaining ¼ tsp sea salt flakes and the minced garlic. Add 2 tablespoons of the main (unreserved) zesty herb dressing and toss gently to coat. Let the shrimp marinate for 5-10 minutes while your pan heats. Heat the 1 tbsp additional olive oil (or use a quality non-stick griddle without oil) in the wide heavy-bottomed pan over medium-high heat until hot (approximately 400°F / 200°C surface temperature). Carefully place the shrimp in a single layer, ensuring not to overcrowd the pan (work in two batches if needed). Cook for 2-3 minutes on each side, until the shrimp are opaque, pink, and exhibit a light, appetizing char. The internal temperature should reach 145°F (63°C). Remove the cooked shrimp to a clean plate.
- Dress the Salad Base: Pour the remaining portion of the zesty herb dressing (not the reserved ¾ cup) over the couscous and greens mixture in the large bowl. Toss thoroughly until all components are evenly and lightly coated.
- Assemble Abundant Bowls: Distribute the dressed couscous and greens mixture equally among your six large serving bowls.
- Layer on Flavors & Textures: Artfully arrange the quartered grape tomatoes, sliced avocado, Kalamata olives, and the seared jumbo shrimp over the couscous and greens base in each bowl.
- Final Flourish & Serve: Drizzle approximately 2 tablespoons (which is ⅛ cup) of the reserved ¾ cup of zesty herb dressing over each assembled bowl. Garnish generously with the chopped fresh dill. Serve immediately and enjoy the burst of flavors!
Notes
Chef Notes
Storage Solutions: For best results, store any leftovers by refrigerating the components (dressed couscous/greens, shrimp, chopped vegetables, dressing) in separate airtight containers for up to 2 days. Assemble and add avocado just before serving.
Ingredient Swaps & Variations:
- Protein Power: Grilled chicken breast strips, seared salmon, or pan-fried halloumi cheese make excellent alternatives to shrimp. For a plant-based option, try seasoned chickpeas or baked tofu.
- Grain Game: Quinoa, farro, freekeh, or even orzo pasta can be substituted for pearl couscous. Adjust cooking times accordingly.
- Pesto Pop: While mint & parsley pesto offers a unique freshness, a classic basil pesto or a vibrant arugula-walnut pesto would also be delicious.
Troubleshooting Tips:
- Preventing Soggy Greens: To maintain the best texture, dress the salad base just before you are ready to assemble and serve the bowls.
- Optimal Shrimp Sear: Avoid overcrowding your pan when cooking the shrimp. This helps achieve a beautiful sear rather than steaming the shrimp. Cook in batches if your pan isn’t large enough.
- Spice Level Control: The ¼ tsp of cayenne pepper adds a gentle warmth. Feel free to adjust this amount up or down based on your preference for spiciness.
Nutrition (per serving, approximate):
- Calories: 780 kcal
- Protein: 53 g
- Carbs: 50 g
- Fat: 43 g (Sat Fat 6 g)
- Fiber: 11 g
- Sugar: 4 g
- Sodium: 840 mg
- Cholesterol: 320 mg
- Potassium: 1170 mg
Nutrition
- Calories: 780