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Shrimp couscous with white beans, baby arugula and meyer lemon

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Shrimp couscous with white beans, baby arugula and meyer lemon

Soy-Free, Dairy-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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 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

Nutrition per serving

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

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

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.

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