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Shrimp and Roasted Veggie Couscous Bowl

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This Shrimp and Roasted Veggie Couscous Bowl is a wholesome and flavorful meal featuring juicy shrimp, tender roasted vegetables, and fluffy couscous, all brought together with a light seasoning for a satisfying and balanced dish.

Ingredients

Scale
  • 1 lb large shrimp, peeled and deveined
  • 1 cup couscous
  • 1 1/4 cups vegetable broth or water
  • 1 zucchini, diced
  • 1 red bell pepper, chopped
  • 1 red onion, chopped
  • 1 cup cherry tomatoes, halved
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
  • Juice of 1 lemon
  • Fresh parsley or cilantro, chopped (for garnish)

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. On a baking sheet, toss zucchini, bell pepper, red onion, and cherry tomatoes with 1 tbsp olive oil, salt, pepper, and half the smoked paprika. Roast for 20–25 minutes until tender and slightly caramelized.
  3. While veggies roast, bring vegetable broth or water to a boil. Stir in couscous, cover, and remove from heat. Let sit for 5 minutes, then fluff with a fork.
  4. In a bowl, toss shrimp with remaining olive oil, smoked paprika, garlic powder, salt, and pepper.
  5. Heat a skillet over medium-high heat. Cook shrimp for 2–3 minutes per side until pink and cooked through. Squeeze lemon juice over shrimp.
  6. Assemble bowls by layering couscous, roasted veggies, and shrimp.
  7. Garnish with chopped fresh parsley or cilantro before serving.

Notes

  • Substitute quinoa or brown rice for couscous for a gluten-free option.
  • Add feta cheese or a dollop of hummus for extra flavor.
  • You can use pre-cooked shrimp to save time—just warm them briefly in the skillet.

Nutrition

Find it online: https://tastyera.com/shrimp-and-roasted-veggie-couscous-bowl/