Green Couscous & Shrimp

Green Couscous & Shrimp

This quick dinner recipe of couscous, white beans and shrimp is flavored with a potent parsley-and-basil dressing.

From EatingWell: January/February 2012
Yield: 4 servings
Active Time: 30 minutes
Total Time: 30 minutes


  1. 2 cups loosely packed flat-leaf parsley
  2. 6 large basil leaves
  3. 1/4 cup lemon juice
  4. 3 tablespoons extra-virgin olive oil, divided
  5. 2 cloves garlic
  6. 2 anchovy fillets (optional)
  7. 1 tablespoon capers, rinsed
  8. 1/4 teaspoon salt
  9. 1/2 teaspoon freshly ground pepper
  10. 1 pound peeled and deveined raw shrimp (21-25 per pound; see Tips)
  11. 1 cup plus 1 tablespoon water, divided
  12. 2/3 cup whole-wheat couscous
  13. 1 15-ounce can white beans, rinsed


  1. Place parsley, basil, lemon juice, 2 tablespoons oil, garlic, anchovies (if using), capers, salt and pepper in a blender or food processor. Blend until smooth, scraping down the sides as needed.
  2. Heat the remaining 1 tablespoon oil in a large saucepan over medium heat. Add shrimp and cook, stirring occasionally, until the shrimp are pink and firm, about 4 minutes; transfer to a plate with a slotted spoon (leave any liquid in the pan). Return the pan to the heat, add 1 cup water and bring to a boil. Stir in couscous, cover and remove from the heat. Let stand for 5 minutes.
  3. Fluff the couscous with a fork; stir in beans and half the dressing. Stir 1 tablespoon water into the remaining dressing. Serve the shrimp over the couscous, drizzled with the remaining dressing.

Tips & Notes


Nutrition Per Serving: 365 calories; 13 g fat (2 g sat, 8 g mono); 143 mg cholesterol; 43 g carbohydrates; 26 g protein; 10 g fiber; 569 mg sodium; 586 mg potassium.

Nutrition Bonus: Vitamin C (78% daily value), Vitamin A (56% dv), Folate (36% dv), Iron (24% dv), Zinc (18% dv), Potassium & Calcium (17% dv)

2 Carbohydrate Serving

Exchanges: 2 1/2 starch, 1 vegetable, 3 lean meat, 1 fat