Mediterranean Couscous with Shrimp is a fresh and flavorful dish that brings the best of coastal cooking to the table. I love how tender shrimp, fluffy couscous, juicy tomatoes, and briny olives come together with bright herbs and a splash of lemon — it’s a quick meal that feels light, vibrant, and satisfying.

Why You’ll Love This Recipe

I love this recipe because it’s ready in under 30 minutes and doesn’t sacrifice flavor for speed. The couscous cooks in minutes, the shrimp takes just a quick sauté, and everything else is tossed in fresh — making it perfect for a busy weeknight or a sunny weekend lunch. It’s packed with Mediterranean staples like olive oil, lemon, garlic, and parsley, which I never get tired of.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Couscous (instant or pearl)

• Shrimp, peeled and deveined

• Olive oil

• Garlic, minced

• Cherry tomatoes, halved

• Cucumber, diced

• Kalamata olives, sliced

• Red onion, thinly sliced

• Feta cheese, crumbled

• Lemon juice

• Fresh parsley or dill

• Salt and black pepper

• Optional: baby spinach or arugula for extra greens

Directions

1. I start by cooking the couscous according to package instructions, then fluff it with a fork and set it aside.

2. I season the shrimp with salt, pepper, and a little lemon juice.

3. In a skillet, I heat olive oil over medium heat and sauté the garlic for about 30 seconds.

4. I add the shrimp and cook for 2–3 minutes per side, or until pink and cooked through. I remove them from heat.

5. In a large bowl, I combine the couscous, cherry tomatoes, cucumber, red onion, olives, and spinach if I’m using it.

6. I drizzle in olive oil and lemon juice, toss gently, then fold in the shrimp.

7. I finish with crumbled feta and chopped parsley before serving.

Servings and timing

This recipe makes 4 servings and comes together in about 25 minutes — 10 minutes to prep and 15 minutes to cook. It’s a great go-to when I need something fast but still want to eat something nourishing and homemade.

Variations

Sometimes I use pearl couscous (also called Israeli couscous) for a slightly chewier texture. If I’m not into shrimp, grilled chicken or chickpeas are great substitutes. I also love adding sun-dried tomatoes or roasted red peppers for extra Mediterranean flair. A touch of harissa or red pepper flakes can add gentle heat if I’m in the mood for a kick.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. I usually eat it cold like a salad, but if I want it warm, I reheat the couscous gently in the microwave and add the shrimp last to avoid overcooking. The flavors tend to deepen overnight, making it even better the next day.

FAQs

Can I use frozen shrimp?

Yes, I often use frozen shrimp — I just thaw them completely and pat them dry before cooking so they sear properly.

Is this dish served hot or cold?

It can be served warm or chilled. I like it warm right after cooking, but it also makes a great cold lunch the next day.

What’s the best couscous to use?

I usually go with instant couscous for speed, but pearl couscous gives a heartier texture and works just as well.

Can I make it dairy-free?

Yes, I just leave out the feta or use a dairy-free alternative. Everything else in the recipe is naturally dairy-free.

How do I keep the shrimp from overcooking?

Shrimp cook fast — I make sure to watch them closely and remove them from the heat as soon as they turn pink and opaque.

Conclusion

Mediterranean Couscous with Shrimp is one of those meals I can always count on — it’s fresh, fast, and full of flavor. Whether I serve it warm or cold, it’s a colorful and satisfying bowl that brings the sunshine of the Mediterranean right to my kitchen.