New This Month

Shrimp with Whole-Wheat Couscous


Whole-wheat couscous can have up to six times as much fiber as the regular kind. When you pair it with shrimp and green beans, you've got a protein-packed, satisfying meal.

  • Servings: 4

Source: Everyday Food, May 2007


  • Coarse salt and ground pepper
  • 1 pound green beans, ends trimmed, halved crosswise
  • 1 package (10 ounces) frozen corn kernels, thawed
  • 1 pound peeled and deveined medium shrimp, tails removed
  • 1 cup whole-wheat couscous
  • 1/2 cup fresh basil leaves, torn into pieces
  • 3 tablespoons white-wine vinegar
  • 2 tablespoons olive oil


  1. In a large saucepan with a lid, bring 1 cup salted water to a boil. Add green beans. Cover, and cook over medium-high until crisp-tender, 4 to 5 minutes. Add corn and shrimp; stir to combine. Cover, and cook until shrimp are opaque throughout, about 2 minutes.

  2. Add couscous, and stir to combine; cover, and remove from heat. Let stand 5 minutes. Add basil, vinegar, and oil; season with salt and pepper, and fluff with a fork.

Reviews Add a comment

  • ElizParkCoop
    10 JAN, 2013
    My family did not care for this, the presentation reminded me of something they serve for lunch at my son's school. Individually I love all the ingredients but it's combined result was less than stellar. Following dinner I actually threw away this paper based recipe because I will not be making it again.
  • Oldtimeways
    22 JUN, 2011
    very fast and easy to make. shrimp is expensive but the cost balances out with the low prices of the other ingredients. super lite and healthy. But also quite tasty. I used frozen peas instead of the green beans because that's what I had laying around. Served with soy sauce on the side. Not necessary but was nice to have both tastes