Low-Lift Shrimp & Asparagus Pesto Couscous Bowls
Enjoy a head start with prepped ingredients
- Milk
- Shellfish
- Wheat
- Tree Nuts
In developing Low-Lift suppers, our chefs used their tool kit of culinary hacks and fresh, flavorful ingredients to craft easy-cook meals that will fast-track you to dinner in under 20 minutes. Here, tender herb-seasoned chicken is seared with crisp asparagus and cherry tomatoes, then finished with garlic herb butter and bright lemon juice. It’s served over springy pearl couscous tossed with vibrant pesto and sweet peas, then topped with Parmesan and crunchy almonds for textural contrast. Quick, delicious, and ready when you are!
Ingredients
4 tablespoon
Pesto
(Contains: Milk)
4 ounce
Peas
¼ unit
Lemon
10 ounce
Shrimp
(Contains: Shellfish)
8 ounce
Asparagus
3 tablespoon
Parmesan Cheese
(Contains: Milk)
4 ounce
Grape Tomatoes
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
¾ cup
Pearl Couscous
(Contains: Wheat)
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
In a small pot (medium pot for 4 servings), bring couscous and 1 cup water (2 cups for 4) to a boil. Once boiling, cover and reduce heat to low; cook until al dente, 6-8 minutes.
Drain off any excess liquid if necessary. Stir pesto and peas into couscous. Taste and season with salt and pepper.
Keep covered off heat until ready to serve.
While couscous cooks, wash and dry produce.
Trim and discard woody bottom ends from asparagus; cut crosswise into 1-inch pieces. Quarter lemon.
Open package of chicken* and drain off any excess liquid.
Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken, asparagus, and tomatoes; cook, stirring occasionally, until chicken is browned and cooked through, asparagus is tender, and tomatoes are beginning to soften, 4-6 minutes. Season with salt and pepper.
Add garlic herb butter, a squeeze of lemon juice (big squeeze for 4 servings) and a splash of water to pan. Cook, stirring, until butter is melted and fragrant, 30-60 seconds.
Fluff couscous with a fork and divide between shallow bowls; top with chicken and veggies. Sprinkle with Parmesan and almonds. Serve with any remaining lemon wedges on the side.
