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
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!
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
Large Non-Stick Pan
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
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.
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.
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.
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.
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!
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