Spicy Shrimp, Vegetable & Couscous Bowls

Spicy Shrimp, Vegetable & Couscous Bowls

A vibrant, flavorful bowl that mixes tender spicy shrimp, colourful greens, and fluffy couscous. Perfect for a quick weeknight meal or a wholesome lunch.

 Ingredients (Serves 2–3)

Shrimp:

250g shrimp, peeled and deveined

1 tbsp olive oil

1 tsp smoked paprika

½ tsp chili flakes (regulate to taste)

1 clove garlic, minced

Salt & pepper, to taste

Juice of ½ lemon

Vegetables:

1 small zucchini, diced

1 red bell pepper, diced

1 carrot, thinly sliced

1 small purple onion, sliced

1 tbsp olive oil

Salt & pepper, to flavor

½ tsp cumin (optionally available)

Couscous:

1 cup couscous

1 cup vegetable or fowl broth (or water)

1 tbsp olive oil

Salt, to taste

Optional Garnishes:

Fresh parsley or coriander

Lemon wedges

Chili sauce or harissa

Instructions

1. Cook the Couscous

Bring the broth (or water) to a boil with a pinch of salt and olive oil. Stir in the couscous, cover, and eliminate from warmth. Let it take a seat for five minutes, then fluff with a fork to split the grains. Set apart.

2. Sauté the Vegetables

Heat olive oil in a skillet over medium warmness. Add zucchini, bell pepper, carrot, and onion. Cook for 5–7 mins, stirring once in a while, until barely tender however nevertheless crisp. Season with salt, pepper, and cumin if the usage of.

Three. Cook the Shrimp

In a separate pan, warmth olive oil over medium-excessive heat. Add minced garlic, then the shrimp. Sprinkle with smoked paprika, chili flakes, salt, and pepper. Cook shrimp for two–3 minutes according to aspect until purple and opaque. Finish with a squeeze of lemon juice.

Four. Assemble the Bowls

Divide couscous into serving bowls. Top with sautéed vegetables and spicy shrimp. Garnish with chopped parsley or coriander, greater chili flakes, and a lemon wedge. Add a drizzle of chili sauce or harissa if preferred for added warmth.

Tips and Variations

Gluten-unfastened: Swap couscous for quinoa, millet, or rice.

Roasted veggies: Roasting zucchini, peppers, and carrots at two hundred°C (four hundred°F) for 15–20 mins adds a smoky flavor.

Extra protein: Add chickpeas or grilled fowl for variant.

Make it creamy: A dollop of Greek yogurt or tahini drizzle complements the spice.

Meal prep: Keep couscous and roasted vegetables in separate bins; prepare dinner shrimp fresh to avoid overcooking.

This dish balances heat, freshness, and texture. Fluffy couscous soaks up the flavors, vegetables add crunch, and the shrimp offers a highly spiced, protein-packed punch. Ready in about 25 mins, it’s perfect for a nutritious, gratifying meal.