Express
Premium
Green Goddess Shrimp and Couscous Bowl
with feta and pepitas
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk, Wheat
- Calorie-Conscious
- Fiber-Rich
- Pescatarian
- Mediterranean
Chef
Laura Alpern
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 10 oz. Cooked Couscous
- 8 oz. Shrimp
- 1 Zucchini
- 2 oz. Jalapeno Guacamole
- 1 oz. Pepitas
- 1 oz. Red Pepper Pesto
- 1 oz. Creme Fraiche
- ½ oz. Crumbled Feta Cheese
- 0.28 oz. Lemon Juice
- 1 Tarragon Sprig
- ½ tsp. Lemon N Herb Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories510
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Carbohydrates45g
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Net Carbs39g
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Fat26g
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Protein29g
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Sodium1910mg
Recipe Steps
You Will Need
- Salt
- Olive Oil
- 1 Mixing Bowl
- 1 Microwave-Safe Bowl
- 1 Large Non-Stick Pan
- 1 Microwave
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Prepare the Ingredients
Trim zucchini ends, halve lengthwise, and cut into 1/4” half-moons.
Stem and mince tarragon. Reserve a few leaves whole for garnish, if desired.Pat shrimp dry. Season all over with lemon n herb seasoning and a pinch of salt. -
2 Cook the Zucchini and Shrimp
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add zucchini, shrimp, and a pinch of salt to hot pan. Stir occasionally until zucchini is tender and shrimp reach a minimum internal temperature of 145 degrees, 6-8 minutes.Remove from burner.While zucchini and shrimp cook, continue recipe. -
3 Heat the Couscous
Place couscous in a microwave-safe bowl.
Microwave uncovered until heated through, 2-3 minutes.Carefully remove from microwave. Stir in pesto and 1/4 tsp. salt until combined.While couscous microwaves, continue recipe. -
4 Make Sauce and Finish Dish
In a mixing bowl, combine guacamole (to taste), lemon juice, creme fraiche, 1 Tbsp. water, 1/4 tsp. minced tarragon (to taste), and a pinch of salt.
Plate dish as pictured on front of card, topping couscous with shrimp mixture. Garnish with sauce (to taste), cheese, pepitas, and reserved tarragon leaves, if desired. Bon appétit!
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