Lemony Shrimp & Couscous Bowls
with Cucumber-Tomato Salad & Creamy Yogurt Sauce
- Wheat
- Eggs
- Milk
- Shellfish
Bowls are way past “having a moment.” They’ve become a go-to when we’re looking for lunch and dinner ideas. Why? It’s simple: everything’s better in a bowl! And the customizable combo of carbs, protein, veggies, and a drizzle of delicious sauce cannot be denied. This bright rendition is fully loaded. Chewy Israeli couscous with scallions is topped with garlicky quick-cooking shrimp, a fresh cucumber-tomato salad, and a creamy lemon-dill sauce. One bite = totally bowled over.
Ingredients
2 unit
Scallions
1 unit
Tomato
1 unit
Mini Cucumber
1 unit
Lemon
1 clove
Garlic
¼ ounce
Dill
2.5 ounce
Israeli Couscous
(Contains: Wheat)
1 unit
Veggie Stock Concentrate
1.5 ounce
Greek Vinaigrette
(Contains: Eggs, Milk)
4 tablespoon
Yogurt
(Contains: Milk)
1.5 tablespoon
Sour Cream
(Contains: Milk)
10 ounce
Shrimp
(Contains: Shellfish)
1 teaspoon
Dried Oregano
Not included in your delivery
2 tablespoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Dice tomato into ½-inch pieces. Trim and quarter cucumber lengthwise; slice crosswise into ½-inch pieces. Zest and quarter lemon. Peel and mince or grate garlic. Finely chop dill.
• Heat a drizzle of olive oil in a small pot over medium-high heat. Add scallion whites; cook, stirring, until fragrant, 30 seconds. Stir in couscous, stock concentrate, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 6-8 minutes. Keep covered off heat until ready to serve.
• Meanwhile, in a small bowl, combine tomato, cucumber, half the scallion greens, and half the Greek vinaigrette (all for 4 servings). Season with salt and pepper.
• In a second small bowl, combine yogurt, sour cream, juice from one lemon wedge (two wedges for 4 servings), a large drizzle of olive oil, a pinch of garlic, and as much dill as you like. Add water 1 tsp at a time until sauce reaches a drizzling consistency. Season with salt and pepper.
• Rinse shrimp* under cold water and pat dry with paper towels. • Heat a large drizzle of olive oil in a large pan over medium-high heat. Add shrimp, oregano, remaining garlic, salt, and pepper. Cook, stirring, until opaque and cooked through, 4-6 minutes. • Remove pan from heat; stir in lemon zest and juice from remaining lemon wedges.
• Stir remaining scallion greens and a drizzle of olive oil into pot with couscous; season with salt and pepper. • Divide couscous between bowls; top with shrimp and salad. Drizzle with sauce and serve.
Shrimp are fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the fresh, bright flavors, especially the lemony shrimp and dill sauce. Some found competing flavors between sauces.
- Ease of prep: Quick and simple to make, though a few noted longer prep time than expected for chopping ingredients.
- Suggestions: Consider adding more couscous; many felt the portion was too small. Try serving the cold salad separately from hot components.
- Portions: Generous amount of shrimp, but several wanted more couscous to balance the dish and make it more filling.
- Texture: Customers enjoyed the mix of crunchy vegetables with chewy couscous, though some found too many contrasting textures.
Reviews from our home cooks
I really like the yogurt sauce. The meal overall was delicious. I really enjoyed the couscous and shrimp with the freshness of the tomato, cucumber and lemon. I would order this again.
I have never made couscous before, so this recipe was really fun for me. The cucumber tomato salad was very refreshing and the creamy yogurt sauce was delicious! The shrimp was wonderful and plentiful. We really enjoyed the slight crunchiness to the couscous.
High quality shrimp. Thank you. Good seasoning. Flavors of dill, garlic, and lemon balanced with yogurt and sour cream sauce. Nice, cool cucumber tomato salad complement shrimp dish.
These are EXCELLENT! Please have it again! The brightness of the lemon on the shrimp with the crunchiness of the cucumber makes a wonderful combination. Couscous is the perfect base for this meal. It allows the other flavors to shine.
Huge portion of shrimp, fresh tomato cucumber salad on top. I enjoy the amount of lemon and dill used in this recipe. Love the calorie count too.
Easy to prepare, and tastes delicious. The cucumber-Tomato salad was a nice complement to the shrimp couscous.
The flavors on the shrimp and the dill sauce were great, and they went well with the other flavors in the dish. The couscous was a bit heavy and could have used less oil and maybe some of the citrus to brighten it up, but it paired nicely. The cucumber tomato salad with greek dressing was lackluster - the dressing was very oily and didn't really coat the vegetables, and the tomato itself wasn't a very flavorful one.
This was so good! I could eat this every day. I mis-read the directions to add the lemon zest and lemon juice to the couscous. Even better! I had some left and added it to the shrimp. After all, it's in the name of the dish!
Couscous and salad were refreshing and complimented the shrimp. We annotated the recipe to make more couscous and cucumber salad. We would have liked larger servings of these components of the menu. Generous portions of shrimp.
Delicious! I double the amount of couscous I cook for more leftovers. I also add another lemons' juice (1/2 to shrimp, 1/2 to couscous) for extra lemony flavor. Excellent dish.
