← Back to Search Results
Israeli Couscous with Shrimp and Zucchini Recipe-26016

Photo by: John Bedell
Comments: 0


The lemon, cumin, and fresh herbs combined with the richness of the shrimp and the great texture of the Israeli couscous make this wonderful eating. Be sure to taste the dish before serving to check that it has enough seasoning and lemon—it'll make the meals.

Yield: Serves 4 to 6


  • 1 1/2 pounds uncooked shrimp
  • 2 cups uncooked Israeli couscous
  • 2 cups grated zucchini (1 1/2 to 2 zucchinis)
  • 2 to 3 garlic cloves, minced
  • 1/4 red onion, finely chopped
  • 3 whole scallions, thinly sliced
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon ground cumin
  • Juice of 1 lemon, plus more as needed
  • Agave nectar
  • Maldon or other flaky salt
  • Freshly ground black pepper
  • 1 large handful fresh cilantro leaves
  • 1 large handful fresh flat-leaf parsley leaves
  • 1 handful fresh dill leaves (no big stems)


1. Bring a large pot of salted water to a boil. Add the shrimp and cook for about 1 minute, or until pink. (The exact time will depend on their size, be careful not to overcook them.) Remove the shrimp with a slotted spoon and run cold water over them to stop the cooking.

2. Keep the water boiling and add the couscous. Cook for 8 to 10 minutes, until al dente.

3. While the couscous is cooking, place the zucchini in a bowl, and add the garlic, red onion, scallions, and shrimp.

4. Drain the couscous and run it under cold water to stop the cooking. Shake off as much excess water as possible and add the couscous to the bowl with the zucchini.

5. Add the olive oil, cumin, lemon juice, and a squeeze of agave nectar; season with salt and pepper. Give it a good mix and check the seasoning. Add the herbs and mix again. Recheck the seasoning, adding more lemon juice if necessary.

© 2013 Jane Coxwell

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings, 1/2 teaspoon added salt and 1 teaspoon agave nectar.

347kcal (17%)
333mg (14%)
7g (11%)
1g (5%)
172mg (57%)
86mcg RAE (3%)
19mg (32%)
101mg (10%)
4mg (25%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
raos-cookbook Rao's Cookbook
by Frank Pellegrino
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
mexican-everyday Mexican Everyday
by Rick Bayless
flavor Flavor
by Rocco DiSpirito
good-to-the-grain Good to the Grain
by Kim Boyce
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
spice Spice
by Ana Sortun
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?