Mediterranean Couscous Bowl

Mediterranean Couscous Bowl with Shrimp & Pesto Vinaigrette

Recipe - Welcome

Mediterranean Couscous Bowl with Shrimp & Pesto Vinaigrette

Servings4

Cook Time30 Minutes

Calories764

Ingredients

24 jumbo shrimp, peeled, deveined and tails removed

1 large lemon, juice and zest (divided)

6 Tbs Brookshire’s Extra Virgin Olive Oil, divided

2 Tbs prepared basil pesto, divided

2 cups cooked couscous, room temperature

1 cup grape tomatoes, sliced

3/4 cup spinach leaves, cut into strips

1/2 red onion, sliced

1/4 cup marinated artichoke hearts, quartered

2 Tbs large green olives, pitted and sliced

2 Tbs pine nuts

1 Tbs capers

2 Tbs white balsamic vinegar

1/4 tsp salt

1/2 tsp freshly ground black pepper

2 Tbs Brookshire’s Parmesan Cheese, shaved

1 Tbs fresh basil, sliced

Directions

Place shrimp in a large zip-top bag with 1/2 of lemon juice, 1/2 of lemon zest, 1 tablespoon olive oil and 1 tablespoon pesto. Shake the bag. Let shrimp marinate for 15 minutes. Preheat oven to 400° F. Spread the shrimp and marinade on a rimmed baking sheet. Cook for 15 minutes or until shrimp are cooked through.
Add couscous to a large bowl. Stir in the tomatoes, spinach, onion, artichokes, olives, pine nuts and capers. Add remaining lemon juice and zest, remaining olive oil, vinegar, salt and pepper. Divide couscous between 4 bowls. Top each bowl with 6 shrimp. Garnish with pesto, parmesan and basil.

Nutritional Information

Calories: 764, Fat: 57 g (9 g Saturated Fat), Cholesterol: 157 mg, Sodium: 1473 mg, Carbohydrates: 33 g, Fiber: 4 g, Protein: 29 g.

0 minutes

Prep Time

30 minutes

Cook Time

Servings

764

Calories

Shop Ingredients

Makes 4 servings

24 jumbo shrimp, peeled, deveined and tails removed

Not Available

1 large lemon, juice and zest (divided)

Not Available

6 Tbs Brookshire’s Extra Virgin Olive Oil, divided

Brookshire's Extra Virgin Olive Oil - 8.5 Each

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$5.98$0.70 each

2 Tbs prepared basil pesto, divided

Not Available

2 cups cooked couscous, room temperature

Not Available

1 cup grape tomatoes, sliced

Brookshire's Red Candy Grape Tomatoes - 10.8 Each

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$2.48$0.23 each

3/4 cup spinach leaves, cut into strips

Taylor Farms Spinach - 10 Ounce

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$4.98$0.50/oz

1/2 red onion, sliced

Not Available

1/4 cup marinated artichoke hearts, quartered

Reese Artichoke Hearts, Quartered - 14 Ounce

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$2.78$0.20/oz

2 Tbs large green olives, pitted and sliced

Not Available

2 Tbs pine nuts

Brookshire's Pine Nuts - 6.5 Ounce

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$9.98$1.54/oz

1 Tbs capers

Not Available

2 Tbs white balsamic vinegar

Alessi Vinegar, White Balsamic, Di Modena - 8.5 Ounce

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$2.68 was $2.98$0.32/oz

1/4 tsp salt

Brookshire's Iodized Salt - 26 Ounce

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$0.98$0.04/oz

1/2 tsp freshly ground black pepper

Brookshire's Black Pepper, Ground - 3.1 Ounce

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$3.98$1.28/oz

2 Tbs Brookshire’s Parmesan Cheese, shaved

BelGioioso Freshly Shaved Cheese, Parmesan - 5 Ounce

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$4.49$0.90/oz

1 Tbs fresh basil, sliced

That's Tasty Basil - 0.5 Ounce

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$2.28$4.56/oz

Nutritional Information

Calories: 764, Fat: 57 g (9 g Saturated Fat), Cholesterol: 157 mg, Sodium: 1473 mg, Carbohydrates: 33 g, Fiber: 4 g, Protein: 29 g.

Directions

Place shrimp in a large zip-top bag with 1/2 of lemon juice, 1/2 of lemon zest, 1 tablespoon olive oil and 1 tablespoon pesto. Shake the bag. Let shrimp marinate for 15 minutes. Preheat oven to 400° F. Spread the shrimp and marinade on a rimmed baking sheet. Cook for 15 minutes or until shrimp are cooked through.
Add couscous to a large bowl. Stir in the tomatoes, spinach, onion, artichokes, olives, pine nuts and capers. Add remaining lemon juice and zest, remaining olive oil, vinegar, salt and pepper. Divide couscous between 4 bowls. Top each bowl with 6 shrimp. Garnish with pesto, parmesan and basil.