Lemon-Dill Shrimp Couscous
with Zucchini
- Wheat
- Milk
- Shellfish
This quick and hearty meal stars savory chicken sausage, springy pearl couscous, and tender zucchini in a rich cream sauce brightened up with tangy lemon and herbaceous dill. If you have 35 minutes, a pot, a pan, and an appetite for perfectly balanced flavors, this is the dish for you!
Ingredients
1 cup
Israeli Couscous
(Contains: Wheat)
1 unit
Onion
1 unit
Zucchini
2 tablespoon
Cream Cheese
(Contains: Milk)
2 unit
Chicken Stock Concentrate
4 ounce
Cream Sauce Base
(Contains: Milk)
1 unit
Lemon
10 ounce
Shrimp
(Contains: Shellfish)
2 clove
Garlic
¼ ounce
Dill
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Butter
(Contains: Milk)
2 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Peel, halve, and finely dice onion. Peel and mince or grate garlic. Pick fronds from dill and finely chop half; reserve remaining for serving. Zest and quarter lemon.
In a small pot, bring couscous and 1½ cups water (2¼ cups for 4 servings) to a boil. Once boiling, cover and reduce heat to low; cook until al dente, 6-8 minutes.
Keep covered off heat until ready to use in Step 5.
Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini and cook, stirring occasionally, until lightly browned and softened, 5-6 minutes. Season with salt and pepper.
Transfer to a plate and set aside.
Heat a drizzle of oil in same pan over medium-high heat. Add onion, garlic, and sausage*. Cook, breaking up meat into pieces and stirring occasionally, until onion is softened and sausage is cooked through, 6-8 minutes.
Stir in cream sauce base, stock concentrates, cream cheese, chopped dill, ½ cup water (1 cup for 4 servings), and juice from half the lemon. Cook, stirring occasionally, until sauce has thickened, 3-4 minutes more.
Rinse shrimp* under cold water, then pat dry with paper towels; season with salt and pepper. Swap in shrimp for sausage. Cook, stirring occasionally, until onion is softened and shrimp are cooked through, 4-6 minutes.
Add couscous and zucchini to pan with sausage mixture. Cook, stirring, until combined, 1-2 minutes.
Turn off heat; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted and combined. Taste and season with salt and pepper.
Divide couscous between plates or bowls. Sprinkle with lemon zest and remaining dill. Serve with remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Apr 2026- Flavor: The cream sauce is perfectly rich and flavorful, though some found it too heavy or wanted more lemon brightness.
- Ease of prep: Instructions for shrimp timing weren't clear since the recipe card referenced sausage instead of the actual protein.
- Suggestions: If the sauce turns out too soupy, simmer longer to reduce liquid and achieve proper thickness. Consider adding more zucchini for better vegetable-to-couscous ratio.
Reviews from our home cooks
We had two packages of couscous which seemed like a lot compared to the zucchini. Using an entire onion was a lot, so instead of slices, we blended it and added it back into the pan. Otherwise, this meal was GORGEOUS!
Many of the SHRIMP needed deveining. Instructions did not clearly indicate when to add SHRIMP to the pan and how long to cook shrimp. The Instructions for the protein were meant for chicken only. No mention of adjusted time for shrimp.
Overall very delicious. Only thing missing was more Zucchini-it felt like only was made the 4 portions get too small of it each.
There are no words. This was so good and so much food.
This is my favorite dish. Wish it was available every week!
Very good - the instructions did not include steps for shrimp and think there should have been modifications to improve the final product.
We preferred the old Lemony Butter Shrimp Couscous recipe. The cream sauce and cream cheese didn't add much to this dish. Also, both the recipe card and the online recipe instructions referenced sausage as the protein.
Flavor was good but one small zucchini was not enough for the amount of couscous. Needed more veggies.
It was too watery. I could not get it to thicken for the life of me.
They didn't give me the cream sauce base so I don't know what the recipe really should have tasted like but I used half and half and it was okay
