Lemony Shrimp & Zucchini Couscous
with Chives
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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 Dec 2025- Flavor: Many loved the lemony, buttery taste; some found it too fishy due to the seafood stock concentrate.
- Ease of prep: Customers praised how quick, simple, and easy this dish was to prepare 🍲.
- Suggestions: Consider adding garlic, red pepper flakes, or extra lemon for more flavor; some preferred vegetable or chicken stock.
- Portions: Several felt the couscous portion was too small; many wanted more zucchini or additional vegetables.
- Shrimp: Generous shrimp portions were appreciated, though a few noted quality issues with deveining or freshness.
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