Lemony Shrimp & Zucchini Couscous
with Chives
- Wheat
- Fish
- Shellfish
- Milk
These quick (we’re talking under 30 minutes) couscous bowls are fresh, wholesome, and pack a ton of seafood flavor thanks to a combination of seafood stock and, of course, shrimp. Alongside the shrimp, you’ll sauté subtly sweet zucchini, then finish them both with butter and lots of lemon. Just sprinkle with chives and you’re set!
Ingredients
2.5 ounce
Israeli Couscous
(Contains: Wheat)
2 unit
Seafood Stock Concentrate
(Contains: Fish, Shellfish)
1 unit
Zucchini
1 unit
Lemon
¼ ounce
Chives
10 ounce
Shrimp
(Contains: Shellfish)
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• In a small pot, combine couscous, stock concentrates, 3⁄4 cup water (1 1⁄2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 12-14 minutes. • Keep covered off heat until ready to use in Step 3.
• While couscous cooks, wash and dry produce. • Trim and halve zucchini lengthwise; cut crosswise into 1⁄2-inch-thick half-moons. Quarter lemon. Thinly slice chives.
• Rinse shrimp* under cold water, then pat dry with paper towels. • Heat a large drizzle of oil in a large pan over medium-high heat. Add zucchini and cook, stirring occasionally, until lightly browned, 2 minutes. • Add shrimp and lightly season with salt and pepper. Cook, stirring, until shrimp are opaque and cooked through, 4-5 minutes (for 4 servings, you may need to cook in batches). Remove from heat. • Once couscous is finished cooking, add to pan with shrimp and zucchini along with 2 TBSP butter and juice from two lemon wedges (4 TBSP butter and juice from four wedges for 4). Stir until butter has melted and sauce is creamy, adding splashes of water as needed until everything is coated in sauce. TIP: If butter is not melting, return pan to low heat.
• Divide lemony shrimp and zuccchini couscous between shallow bowls. Garnish with chives. Serve with remaining lemon wedges on the side.
Shellfish is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the lemony, buttery taste, though some found it bland or too fishy; consider adjusting seasoning to taste 🍋
- Ease of prep: Customers loved how quick and simple this dish was to make, often ready in under 30 minutes
- Suggestions: Add garlic, red pepper flakes, or herbs for more flavor; some preferred vegetable stock over seafood stock
- Portions: Several felt the couscous portion was too small; consider adding more couscous or vegetables to bulk up the meal
Reviews from our home cooks
My husband and I actually really enjoyed this recipe. We loved how easy and fast it was to cook. The lemony flavor paired with the buttery creamy texture of the couscous worked really well with the shrimp and zucchini. There is one minor adjustment I would've done for this recipe. I would've add a clove of minced garlic. I think the garlic would have added another dimension to this dish as well as contrast really well with the citrus flavors.
I always have to add extra things to make these recipes have enough flavor. I added more lemon and also butter to the couscous. I also cooked it longer. I seasoned the shrimp with low-salt Pappy's and dill instead of boring salt and pepper. It was perfectly delicious!
The chives I got were rotten so not sure about the full recipe. It was good without the chives. The work instructions could be broken down in more detail for better results. For 4 meals the shrimp and the vegetables definitely need to be cooked separately.
I doubled the amount of couscous to make this feel like the right portion size, but I do love this recipe. The shrimp is fantastic and I like the upgrade to seafood stock concentrate and the fresh chives!
This dish was delicious! Vibrant tasting and lemony! The only issue was that the chives that came with the order we're not fresh and had to be thrown in the trash. Fortunately, they were just a garnish.
This was super delicious and not too hard at all. Great shrimp and zucchini. Very flavorful and the couscous was a good idea.
I was surprised that there wasn't any additional herbs or spices with this recipe. I added minced garlic and a small pinch of crushed red pepper to the skillet after sauteeing the zucchini, giving them 30 seconds to become fragrant before adding the shrimp. It really livened up the dish!
I really like couscous and with the shrimp and spices it was delicious. It was more than enough for two servings and had leftovers. Lots of shrimp was in this recipe.
This was delicious and we loved it. But the portion of couscous needs to be doubled. It was not nearly sufficient for two people, and for the amount of shrimp and zucchini, which was generous. We added rice to our dinner.
Shrimp was excellent! I added lemon zest to the dish and it was delicious. Easy and elegant meal. The whole family loved it!
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