After a long day at work, the last thing I want to do when I get back home is spend a long time preparing dinner.
In fact, the less time I have to spend in the kitchen on weeknights, the better. That’s why I’m always looking for recipes that are simple to cook, but also filling enough to satisfy my hunger.
Today, I’m going to teach you how to make a recipe that’s perfect for those busy weeknights.
We’ll be making an extremely flavorful couscous dish mixed with sauteed vegetables and shrimp. It’s easy, delicious, and quick – in just 30 minutes, dinner will be on the table!
Fresh shrimp is perfect for this dish, since it cooks in just a few minutes.
But if you are really pressed for time on a busy weeknight (like I often am!), you can definitely use the precooked or frozen versions that already have the shells and veins removed. If they are frozen, be sure to thaw them prior to cooking.
This recipe makes two servings, but you can easily duplicate it to make a larger batch that will last you through the entire week.
Hungry yet? Let’s check out the recipe right now!
Cooking by the Numbers…
Step 1 – Get the Mise en Place Ready
Measure out the couscous needed. Set out the eggplant, zucchini, shrimp, cherry tomatoes, basil, parsley, lemon, and olive oil.
Step 2 – Dice, Slice, and Mince
Dice the eggplant and the zucchini, quarter the cherry tomatoes, and mince the basil and parsley.
Step 3 – Hydrate the Couscous
Combine the water and salt in a pot and bring to a boil.
Pour the boiling water over the dried couscous, mix well, and let it sit for the next 15 minutes. Once ready, use a fork to fluff it up and set it aside.
Step 4 – Saute
Meanwhile, heat the olive oil in a large skillet and saute the eggplant and zucchini until tender, about 5 minutes.
New to cooking? We have plenty of cooking tips for beginners in the kitchen, from organizing to choosing cooking supplies!
As the veggies cook, you may be tempted to add more oil, but resist doing so. Eggplant has a tendency to soak up fat. If you add more than what is necessary, the eggplant will become very greasy.
Once the vegetables are tender, add the shrimp and cook for a few more minutes.
Use any grade of pure cooking olive oil for sauteing purposes. Save the extra virgin olive oil for the final garnish to get the full effect of its fresh, peppery taste.
Step 5 – Mix and Dress
Divide the couscous evenly into two bowls, and top with the shrimp, vegetables, cherry tomatoes, basil, and parsley.
Drizzle the lemon juice and extra virgin olive oil on top, mix well, and serve!
Filling, Flavorful, and Delicious
If you need a tasty and filling meal on your table in less than half an hour, this recipe is here to your rescue! It’s easy to bring together and so amazingly flavorful.
I know you’ll be begging for seconds, because I sure did!
Looking for more quick and healthy meals? Read up on our 7 fast and fresh summer recipes for easy dishes to enjoy throughout the whole week.
But if you want to stick with eggplant, try some of these recipes:
Have you cooked with couscous before? What are some of your favorite ways to eat it? Tell us in the comments below!
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Photos by Felicia Lim, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published July 27th, 2015 by Jennifer Swartvagher. Revised and significantly updated May 18th, 2017 by Felicia Lim.
*Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Felicia Lim
Felicia Lim is a Singaporean who moved to Argentina for love. Based in Buenos Aires, also known as “the Paris of South America,” she fills her days with freelance writing, recipe development, and food photography – three passions that give her endless joy. When she isn’t typing away at her computer, cooking in the kitchen, or shooting in her balcony-studio, you can probably find her curled up on the couch, lost in the pages of a good book.