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Shrimp couscous with white beans, baby arugula and meyer lemon

Dairy-Free, Soy-Free

2 Servings, 610 Calories/Serving

30 Minutes

Peppery arugula adds just the right amount of sass to the mild flavors of the shrimp and white beans. Some fresh dill and the sweet-sharp taste of the meyer lemon, this simple couscous is a bowl of bright flavors in the middle of winter.

Ingredients

  • ¾ cup couscous
  • 1 leek
  • 1-2 garlic cloves
  • 1 Meyer lemon
  • 5-6 sprigs fresh dill
  • 1 cup white beans
  • 10 ounces wild gulf shrimp
  • 1 teaspoon sweet paprika
  • 3 ounces baby arugula
  • 1 leek
  • 1-2 garlic cloves
  • 1 Meyer lemon
  • 5-6 sprigs fresh dill
  • 1 cup white beans
  • 10 ounces wild gulf shrimp
  • 1 teaspoon sweet paprika
  • 3 ounces baby arugula

Instructions

1

Cook the couscous

Bring 1½ cups of salted water and 1 tablespoon olive oil (optional) to a boil. Add the couscous, cover, and remove from the heat. Let sit, covered, until the all the water has been absorbed, 6 to 8 minutes. Fluff with a fork and set aside.
While the water heats and the couscous cooks, prepare the vegetables.

2

Prep the vegetables

  • Cut the leek into 1/4-inch half moons and rinse to remove the grit.
  • Finely chop the garlic.
  • Zest and juice the lemon.
  • Chop the dill leaves.
  • Rinse the beans.

3

Cook the shrimp

In a frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the leeks and garlic, season with salt, and cook, stirring occasionally, until the leeks are beginning to soften and caramelize, 5 to 6 minutes.
Add the shrimp and paprika. Season with salt and pepper and cook, stirring occasionally, until the shrimp is pink and just cooked through, 2 to 4 minutes. Gently stir in the beans and 1/2 cup water and cook, stirring occasionally, until the beans are just heated through and the liquid has reduced by half, 2 to 4 minutes.
Remove the pan from the heat, stir in the lemon zest, lemon juice, dill, and arugula. Season with salt and pepper, if necessary.

4

Serve

Transfer the couscous to individual bowls and top with the shrimp, white beans, and arugula.

Nutrition per serving: Calories: 610, Protein: 33 g, Total Fat: 17 g, Monounsaturated Fat: 11 g, Polyunsaturated Fat: 2 g, Saturated Fat: 2.5 g, Cholesterol 180 mg, Carbohydrates: 80 g, Fiber 12 g, Added Sugar: 0 g, Sodium: 870 mg

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