Homemade Couscous with Eggplant, Zucchini, and Shrimp
Easy to make, filling, and also incredibly tasty, this recipe for homemade couscous with sauteed vegetables and shrimp is going to be a staple in your home.
Servings Prep Time
2servings 15minutes
Cook Time
Servings Prep Time
2servings 15minutes
Cook Time
  • 3cups water
  • 1teaspoon salt
  • 1cup dried couscous
  • 2tablespoons olive oil
  • 1 small eggplantdiced
  • 1 small zucchinidiced
  • 1/2pound shrimppeeled and deveined
  • 1/2pint cherry tomatoesquartered
  • 1/4cup fresh basil leavesminced
  • 1/4cup fresh parsleyminced
  • 1 lemonjuiced (about 2 tablespoons of lemon juice)
  • 1/4cup extra virgin olive oil
  1. Combine the water and salt together and bring to a boil. Pour the water over the couscous in a large bowl, mix well, and let it sit for the next 15 minutes until hydrated and fluffy. Once ready, use a fork to fluff it up and set aside.
  2. Heat the olive oil in a large skillet over medium heat. Sauté the eggplant and zucchini until cooked, about 5 minutes. Add the shrimp and sauté for a few more minutes until fully cooked.
  3. Divide the cooked couscous between two bowls. Top with the sautéed shrimp and vegetables, the cherry tomatoes, basil, and parsley.
  4. Drizzle the lemon juice and extra virgin olive oil on top.
Recipe Notes

Recipe by Jennifer Swartvagher.