One-pot Couscous with Shrimp, Zucchini and Corn
A quick summer meal! This recipe for one-pot couscous with shrimp, zucchini and corn is fresh and flavourful with cherry tomatoes and fresh basil.
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Ingredients
- 2 tablespoon olive oil
- 340 g / 12 oz raw frozen shrimp, shelled and thawed
- 225 g / 8 oz cherry tomatoes, halved
- 1 clove garlic, minced
- ¼ teaspoon red pepper flakes
- 1 zucchini, finely diced
- 1 cob of corn, kernels only
- ½ teaspoon salt, divided
- 1 ½ cups water
- 1 ¼ cup couscous
- ¼ cup chopped fresh basil
- 2 tablespoon lemon juice
Instructions
- Heat a large skillet over medium-high heat. Add olive oil and cook shrimp for 1-2 minutes per side until opaque and light pink. Remove to a plate and set aside.
- Reduce heat to medium-low, add tomatoes, garlic and red pepper flakes. Cook for 5 minutes, or until tomatoes start to break down and garlic is fragrant. Add zucchini and ¼ teaspoon of salt, cook for 3-5 minutes. Add corn, continue cooking another minute.
- Reduce heat to low, pour in water, couscous and remaining salt. Cover and steam couscous for 3-5 minutes.
- Remove from heat, stir in basil, lemon and reserved shrimp.
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