All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Best enjoyed just slightly warm, pearl couscous is a tiny pasta made from semolina flour. Also known as Israeli couscous, it's much larger than its Mediterranean counterpart and adds a tender bite to this bright salad with dill-infused shrimp. We toss it with a lemon and oregano dressing, along with fresh spinach, tomato, and feta cheese for a perfect low-cal meal that's quick and easy.
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.
You Will Need
Before You Cook
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
Cook the Couscous
Add couscous to boiling water and cook until tender, 7-10 minutes. Remove from burner and drain in wire-mesh strainer. Rinse couscous briefly under cold running water and set aside to come to room temperature. While couscous cooks, prepare ingredients.
Prepare the Ingredients
Stem and coarsely chop dill. Halve grape tomatoes. Rinse peas under warm water if still frozen. Trim and slice radish as thinly as possible. Mince garlic. Zest lemon, halve, and juice. Rinse shrimp, pat dry, and season both sides with 1/2 tsp. salt and 1/4 tsp. pepper.
Prepare the Dressing
Combine 1 tsp. lemon zest, garlic, oregano, 2 Tbsp. lemon juice, 2 Tbsp. olive oil, 3/4 tsp. salt, and 1/2 tsp. pepper in a large mixing bowl. Set aside to allow flavors to marry.
Cook the Shrimp
Place a large pan over medium-high heat. Add 1 tsp. olive oil and shrimp to hot pan. Cook until shrimp reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side. Sprinkle with dill and remove from burner.
Assemble the Salad
To bowl with dressing, add couscous, grape tomatoes, peas, radish, and spinach. Stir to completely coat ingredients.
Plate the Dish
Place salad on a plate. Top with shrimp and garnish with feta cheese.
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