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Lemony Shrimp & Zucchini Couscous

Lemony Shrimp & Zucchini Couscous

with Chives
Sara Heilman
Sara HeilmanUpdated on January 03, 2025
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Calories
400 kcal
Protein
25g protein
Total
20 minutes
Difficulty
Easy
Allergens:
  • Wheat
  • Fish
  • Shellfish
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

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)

/ per serving
Calories400 kcal
Fat16 g
Saturated Fat8 g
Carbohydrate38 g
Sugar6 g
Dietary Fiber3 g
Protein25 g
Cholesterol245 mg
Sodium1590 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Paper Towel
Large Pan
Small pot

Cooking Steps

Cook Couscous
1

• 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.

Prep
2

• 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.

Cook Zucchini & Shrimp
3

• 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.

Serve
4

• 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
AI-generated from customer reviews

Reviews from our home cooks

F
Fiona LeeCooked for 2 people
|Nov 6, 2025
R
Robin HuntCooked for 4 people
|Nov 9, 2025
A
Agnes MothesCooked for 4 people
|Nov 5, 2025
E
Erin MeyerCooked for 2 people
|Sep 3, 2025
S
Scott Sterba SrCooked for 2 people
|Nov 8, 2025
V
Vickie LabbeCooked for 2 people
|Jul 13, 2025
K
Kirsten SherkCooked for 2 people
|Jan 5, 2025
C
Candy OlerudCooked for 2 people
|Jan 6, 2025
D
Denise MillsCooked for 2 people
|Jan 9, 2025
J
Jeanne SorciCooked for 4 people
|Nov 7, 2025