Pesto Shrimp Couscous

with parsley and yellow bell pepper

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Shellfish

Calories Conscious
A note about serious food allergies

The Internet encyclopedia definition of couscous calls it “crushed durum wheat semolina,” but that string of words doesn't really give you the delight that is these tiny, pasta-like balls. There is no Internet encyclopedia definition for the greenery that tops these succulent shrimp; herbaceous pesto, bright parsley, and green onions, freshness in every bite. A meal this bright and delicious demands you log off and pay complete attention.

Tip: Easier way to mince parsley? Gather them all in one hand and lay on the cutting board. Use your knife in rocking motion to cut, then turn 90 degrees and repeat until the herbs are properly minced!

In Your Box (serves 2)

  • 2 tsp. Chimichurri Seasoning
  • ¼ oz. Parsley
  • Info
    1 Tbsp. Basil Pesto
  • 1 Yellow Bell Pepper
  • 1 Roma Tomato
  • Info
    8 oz. Shrimp
  • Info
    ¾ cup Pearl Couscous
  • 2 Green Onions
  • 1 Lemon
  • 4 tsp. Mirepoix Base

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
    521
  • Carbohydrates
    59g
  • Fat
    24g
  • Protein
    24g
  • Sodium
    1749mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Medium Pot
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Mince parsley, leaves and stems. Core tomato and cut into ¼" dice. Stem, seed, remove ribs, and cut yellow bell pepper into ¼" dice. Trim and mince white portions of green onions. Mince green portions. Keep white and green portions separate. Halve lemon lengthwise and juice. Pat shrimp dry.

  • Step 2 - Cook the Couscous
    2

    Cook the Couscous

    Place a medium pot over medium-high heat and add 2 tsp. olive oil. Add tomatoes, yellow bell pepper, and white portions of green onions to hot pot. Stir occasionally until vegetables are tender, 3-4 minutes. Stir in couscous, 1¼ cup water, mirepoix base, seasoning blend, and ¼ tsp salt. Increase heat to high and bring to a boil. Cook until liquid is nearly evaporated, 6-7 minutes. Remove from burner and stir in 1 Tbsp. lemon juice (reserve remaining for sauce). Cover and set aside. While couscous cooks, make sauce.

  • Step 3 - Make the Sauce
    3

    Make the Sauce

    Combine pesto, parsley, green portions of green onions, 2 tsp. remaining lemon juice, 2 Tbsp. olive oil, and a pinch of salt in a mixing bowl. Taste, and add more lemon juice, if desired. Set aside.

  • Step 4 - Cook the Shrimp
    4

    Cook the Shrimp

    Heat 1 tsp. olive oil in a large non-stick pan over medium-high heat. Working in batches if necessary, add shrimp to hot pan and cook undisturbed until seared on one side, 2-3 minutes. Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes. Remove from burner.

  • Step 5 - Finish the Dish
    5

    Finish the Dish

    Add shrimp to mixing bowl with sauce and stir to combine. Plate dish as pictured on front of card, topping couscous with shrimp. Bon appétit!

Home Chef: Fresh Ingredient Delivery To Cook At Home

Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 18 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.