Meal Kit

Pesto Shrimp Couscous

with parsley and bell pepper

Prep & Cook Time: 25-35 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 3 days

Contains: Shellfish (Shrimp), Milk, Wheat

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
  • Under %{max_calories} calories

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)

  • Info
    8 oz. Shrimp
  • 1 Yellow Bell Pepper
  • 1 Roma Tomato
  • 1 Lemon
  • Info
    ¾ cup Pearled Couscous
  • 2 Green Onions
  • Info
    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.

  • Nutrition (per serving)

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

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

  • If using 16 oz. shrimp, follow same instructions as 8 oz. shrimp, working in batches if necessary.

  • If using scallops, follow same instructions as shrimp in Steps 1 and 4, cooking until scallops reach minimum internal temperature, 1-2 minutes per side.

  • If using mahi-mahi, halve fillets. Follow same instructions as shrimp in Steps 1 and 4, cooking until mahi-mahi reaches minimum internal temperature, 3-4 minutes.

  • If using diced chicken, follow same instructions as shrimp in Steps 1 and 4, stirring occasionally until browned and chicken reaches minimum internal temperature, 5-7 minutes.

  1. 1

    Prepare the Ingredients

    Mince parsley, leaves and stems.

    Core tomato and cut into 1/4" dice.

    Stem, seed, remove ribs, and cut yellow bell pepper into 1/4" 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.

  2. 2

    Cook the Couscous

    Place a medium pot over medium-high heat and add 2 tsp. olive oil. Add tomato, yellow bell pepper, and white portions of green onions to hot pot. Stir occasionally until vegetables are tender, 3-4 minutes.

    Stir in couscous, 11/4 cups water, mirepoix base, seasoning blend, 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 Tbsp. lemon juice (reserve remaining for sauce). Cover and set aside.

    While couscous cooks, make sauce.

  3. 3

    Make the Sauce

    Combine pesto, parsley, green portions of green onions, 2 tsp. lemon juice, 2 Tbsp. olive oil, and a pinch of salt in a mixing bowl.

  4. 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 shrimp reaches a minimum internal temperature of 145 degrees, 2-3 minutes.

    Remove from burner.

  5. 5

    Finish the Dish

    Add shrimp to mixing bowl with sauce and stir until shrimp are coated.

    Plate dish as pictured on front of card, topping couscous with shrimp. Bon appétit!

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