Lemony Herbed Shrimp & Couscous Skillet
with Green Beans & Parsley
- Shellfish
- Wheat
This savory and satisfying skillet is also super-simple to make! Hearty chicken thighs are seasoned with a bold blend of herbs and spices, then cooked along with garlicky pearl couscous in one lucky skillet. A squeeze of fresh lemon juice and sprinkle of fresh parsley brighten up the dish, and simple sautéed green beans add color and crunch.
Ingredients
2 clove
Garlic
10 ounce
Shrimp
(Contains: Shellfish)
1 teaspoon
Dried Thyme
1 tablespoon
Fry Seasoning
5 ounce
Israeli Couscous
(Contains: Wheat)
1 unit
Mushroom Stock Concentrate
1 unit
Chicken Stock Concentrate
6 ounce
Green Beans
1 unit
Lemon
¼ ounce
Parsley
Not included in your delivery
2 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Mince or grate garlic.
• Open package of chicken* and drain off any excess liquid. • Heat a drizzle of oil in a medium pan (large pan for 4 servings) over medium-high heat. Add chicken in a single layer; season with thyme, half the Fry Seasoning (all for 4), salt, and pepper. Cook, stirring occasionally, until chicken is browned, 1-2 minutes (it’ll finish cooking later in this step). • Add garlic and couscous; cook, stirring, until garlic is fragrant and couscous is toasted, 30-60 seconds. • Stir in mushroom stock concentrate, chicken stock concentrate, 1½ cups water (2¼ cups for 4), and a pinch of salt. Cover and bring to a boil. Once boiling, reduce heat to low and cook until couscous is tender and water has absorbed, 12-14 minutes. Keep covered off heat until ready to serve.
Rinse shrimp under cold water, then pat dry with paper towels. Swap in shrimp for chicken.
• Meanwhile, trim green beans if necessary. Quarter lemon. Roughly chop parsley. • Heat a drizzle of oil in a large pan over medium-high heat. Add green beans and season with salt and pepper. Cook, stirring occasionally, until browned and tender, 3-6 minutes.
• Sprinkle couscous with juice from two lemon wedges (four wedges for 4 servings) and garnish with parsley. TIP: For less lemon flavor, use one wedge for 2 servings and two wedges for 4.
• Divide couscous between shallow bowls or serve directly from pan. Serve with green beans and remaining lemon wedges on the side.
Shrimp are fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: Shrimp with couscous was a hit for many, though some felt the mushroom stock concentrate clashed with the shrimp and the thyme was too dominant 🍲.
- Ease of prep: Quick and easy to pull together, though cooking the shrimp directly with the couscous risked overcooking — removing the shrimp early and adding it back at the end helps.
- Suggestions: Cook the shrimp separately and stir in once the couscous is done to avoid rubbery, overcooked shrimp. Add extra lemon juice or red pepper flakes to lift the flavor if the dish tastes flat.
- Portions: Some felt there was too much couscous relative to the shrimp and green beans — a bit more protein and veg would improve the balance.
Reviews from our home cooks
The recipe card had the instructions for chicken so I just swapped the shrimp but the shrimp wound up being overcooked and the couscous was undercooked. Would have been better to prepare them separately. Tasted good but a bit off
Shrimp & couscous were delicious. Green beans were better than usual; typically, they are too hard or if I try to cook them longer so they're not hard, then they turn rubbery. These were much better.
My husband said this was the easiest recipe he ever made
Green beans were getting old but the cous cous and shrimp was amazing
This was amazing with shrimp! I will definitely make this again!
Love having everything fresh an easy to fix, thanks so much.
Really good but I got a bit confused when using Shrimp as the receipt talk about chicken :)
shrimp with mushroom broth was weird combo; good texture; not enough green beans
The green beans were a little tough, probably just needed more cooking time.
