Meal Kit

Lemon-Dill Shrimp Couscous

with spinach, peas, radish, and feta

Prep & Cook Time: 30-40 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 3 days

Contains: Shellfish (Shrimp), Milk, Wheat

  • Under 625 calories
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 you!
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.

In Your Box (serves 2)

  • Info
    8 oz. Shrimp
  • Info
    1 cup Pearl Couscous
  • 1 Lemon
  • 4 oz. Spinach
  • 3 oz. Grape Tomatoes
  • 3 oz. Peas
  • Info
    1½ oz. Feta Cheese Crumbles
  • 1 oz. Radish
  • 2 Garlic Cloves
  • 1 tsp. Dried Oregano
  • 0 Dill Sprig
Contains: Sulfites
Food intolerance information

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Wire-Mesh Strainer
  • 1 Mixing Bowl
  • 1 Large Pan

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
  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    Assemble the Salad

    To bowl with dressing, add couscous, grape tomatoes, peas, radish, and spinach. Stir to completely coat ingredients.

  6. 6

    Plate the Dish

    Place salad on a plate. Top with shrimp and garnish with feta cheese.

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