Meal Kit
Pesto Shrimp Couscous
with parsley and bell peppers
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk, Wheat
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Under %{max_calories} calories
Chef
Sarah Thomsen
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)
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8 oz. Shrimp
- 1 Yellow Bell Pepper
- 1 Roma Tomato
- 1 Lemon
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¾ cup Pearled Couscous
- 2 Green Onion
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1 oz. Basil Pesto
- 2 tsp. Mirepoix Broth Concentrate
- ¼ oz. Parsley
- 2 tsp. Chimichurri 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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Calories570
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Carbohydrates59g
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Net Carbs55g
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Fat28g
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Protein25g
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Sodium1680mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Pot
- 1 Mixing Bowl
- 1 Large Non-Stick 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
Customize It Instructions
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If using 16 oz. shrimp, follow same instructions as 8 oz. shrimp, working in batches if necessary.
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If using mahi-mahi, halve any larger pieces to match smaller pieces. Pat dry. Cook until mahi-mahi reaches minimum internal temperature, 3-4 minutes per side. Fish thickness can vary; if you receive a thinner fillet, we recommend checking for doneness sooner.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Prepare the Ingredients
Core tomato and cut into 1/4" dice.
Stem, seed, remove ribs, and cut bell pepper into 1/4" dice.Halve lemon lengthwise and juice.Mince parsley, leaves and stems.Trim and mince white portions of green onions. Mince green portions of green onions. Keep white and green portions separate.Pat shrimp dry. -
2 Cook the Couscous
Place a medium pot over medium-high heat and add 2 tsp. olive oil. Add tomatoes, bell peppers, and white portions of green onions to hot pot. Stir occasionally until tender, 3-4 minutes.
Stir in couscous, 11/4 cups water, mirepoix base, chimichurri seasoning, and 1/4 tsp. salt. Increase heat to high and bring to a boil.Once boiling, cook until liquid is nearly evaporated, 6-7 minutes.Remove from burner and stir in 1 tsp. lemon juice (reserve remaining for sauce). Cover and set aside.While couscous cooks, continue recipe. -
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. Set aside.
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4 Cook the Shrimp
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Working in batches if necessary, add shrimp to hot pan and cook undisturbed until shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.Remove from burner. -
5 Finish the Dish
Add shrimp to mixing bowl with sauce and gently stir until shrimp are coated.
Plate dish as pictured on front of card, topping couscous with shrimp. Bon appétit!
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