Meal Kit
Summer Sunshine Shrimp Couscous
with 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} caloriesFiber RichPescatarian
Chef
Sarah Thomsen
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
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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4 oz. Whole Wheat Pearled Couscous
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1 oz. Basil Pesto
- 2 Green Onions
- 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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Carbohydrates57g
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Net Carbs49g
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Fat28g
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Protein26g
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Sodium1650mg
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 diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using petite scallops, pat dry. Let oil in pan heat, 3 minutes. After 3 minutes, cook undisturbed, 90 seconds. After 90 seconds, stir occasionally until scallops reach minimum internal temperature, 60-90 seconds. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same.
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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.
Add couscous, 1 cup water, mirepoix base, chimichurri seasoning, and 1/4 tsp. salt and bring to a boil.Once boiling, reduce heat to low, cover, and cook until water is absorbed and couscous is tender, 7-10 minutes.Remove from burner and stir in 1 tsp. lemon juice (reserve remaining for sauce). Rest covered, 5 minutes.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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