Shrimp with Couscous and Peas

Shrimp with Couscous and Peas by

Deborah Adams


This is great served with a French baguette for lunch or a light dinner.

Serves: 4


  • 1 cup pearl couscous
  • 1 cup frozen peas, room temperature
  • 1 lb. frozen shrimp, cleaned, deveined, and thawed
  • ¼ cup fresh basil, chopped
  • 2 tsp. lemon zest
  • 2 tbsp. fresh lemon juice
  • 3 tbsp. olive oil
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 tbsp. finely ground Herbes de Provence (or any combo of Mediterranean herbs)


  1. Cook couscous according to package directions.
  2. Fold in peas, basil, lemon zest, 1 tbsp. olive oil, salt and pepper.
  3. In a bowl, combine shrimp with 1 tbsp. olive oil and Herbes de Provence.
  4. In a skillet over medium heat, add 1 tbsp. olive oil. Add shrimp mixture and cook 2-3 minutes.
  5. Remove from heat; add lemon juice and chopped basil.
  6. Toss with couscous and serve.