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Shrimp Vegetable Couscous | Magnolia Days

Shrimp and Vegetable Couscous

A recipe for shrimp and vegetable couscous made with squash and Israeli couscous. A quick and easy meal for a busy weeknight or any day.
Course Main Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Author Renee


For the couscous:

  • 1 square Land O Lakes® Savory Butter & Olive Oil Sauté Express® Sauté Starter
  • 2 cups uncooked Israeli/pearl couscous
  • 4 cups water*

For the shrimp and vegetables:

  • 3 squares Land O Lakes® Savory Butter & Olive Oil Sauté Express® Sauté Starter
  • 1 small onion chopped
  • 1 medium zucchini
  • 2 medium yellow squash
  • 1 pound medium raw shrimp peeled and deveined
  • Salt and pepper
  • Optional chopped fresh parsley for garnish.


For the couscous:

  1. In a saucepan, melt the Sauté Express® Sauté Starter square over medium heat until sizzling. Add the couscous and stir to coat. Continue cooking and stirring until lightly toasted, about 2 to 4 minutes. Add the water and bring to a boil. Reduce heat to low and simmer, covered, for 15 minutes.

For the shrimp and vegetables:

  1. Slice the zucchini and squash in half lengthwise and then into 1/4-inch slices. Set aside.
  2. In a large 12-inch saute pan, melt the Sauté Express® Sauté Starter squares over medium heat. Add the onions and cook until translucent, about 4 minutes. Add the squash and sauté until slightly softened. Add the shrimp and stir. Cover and cook until shrimp are cooked through, stirring occasionally. Season with salt and pepper to taste. Serve shrimp and vegetables over couscous. Garnish with chopped fresh parsley if desired.

Recipe Notes

*Check your couscous package instructions for the amount of liquid to use. It can vary depending on the size. You can substitute regular couscous if you cannot find Israeli/pearl couscous. Cook according to package instructions.