[X]

Home > Recipes > Shrimp and Scallop Couscous

Shrimp and Scallop Couscous Recipe

Shrimp and Scallop Couscous Recipe photo by Taste of Home

Read reviews (7)

Rate recipe

When it comes to pleasing guests, this fast and filling seafood skillet is a “shore thing.” Round out the meal with garlic bread sticks. —Marvin Meuser Jr., Princeton, Indiana

This recipe is:

Quick

Diabetic Friendly

[X]

Rate Shrimp and Scallop Couscous Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Shrimp and Scallop Couscous Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

15 15 30

Ingredients

2 medium zucchini, julienned
1 medium green pepper, julienned
2 tablespoons olive oil
3 plum tomatoes, chopped
4 green onions, chopped
1 tablespoon minced fresh basil or 1 teaspoon dried basil
3 teaspoons chili powder
1 garlic clove, minced
1/2 teaspoon dried oregano
1/2 pound uncooked medium shrimp, peeled and deveined
1/2 pound bay scallops
1/4 teaspoon salt
1/8 teaspoon pepper
Hot cooked couscous or rice
Thinly sliced fresh basil leaves, optional

Directions

In a large skillet, saute zucchini and green pepper in oil until tender. Add the tomatoes, onions, basil, chili powder, garlic and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
Stir in the shrimp, scallops, salt and pepper. Return to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until shrimp turn pink and scallops are opaque. Serve with couscous. Garnish with sliced basil if desired. Yield: 4 servings.

Nutritional Facts 1 cup seafood mixture (calculated without couscous) equals 201 calories, 9 g fat (1 g saturated fat), 88 mg cholesterol, 342 mg sodium, 11 g carbohydrate, 3 g fiber, 21 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 vegetable.

Originally published as Shrimp and Scallop Couscous in Taste of Home August/September 2010, p39

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Shrimp and Scallop Couscous

Shrimp and Scallop Couscous

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-7) of 7 reviews

Sort Reviews:

Reviewed on Aug. 19, 2011 by onenonblonde

Boring! And a waste of shrimp and scallops. Sorry to be harsh. But we did not care for this at all.

Reviewed on Jul. 15, 2011 by jraysherry

Loved the flavors.

Reviewed on Aug. 23, 2010 by ksb223

ver little flavor. Will use more herbs next time, maybe a regular onion instead of green onions, too.

Reviewed on Aug. 23, 2010 by astadts

We enjoyed this recipe and I thought it was easy to make. I accidentally used less tomatoes, but I still didn't feel that there was enough liquid in the pan to "boil" and "simmer" so I added water in to help the process. We used couscous which gave it fantastic texture.

Reviewed on Aug. 14, 2010 by kit9216

This had very little taste. I made the recipe as written except for leaving out the shrimp. I served over rice. It had bite from the chili powder but just didn't make me enjoy the tastes.

Reviewed on Aug. 04, 2010 by slr195

This was just OK for us. Also, I think the prep time is low if you are chopping everything by hand (It took about 1 hour 15 minutes from when I started to put dinner on the table, but that does include peeling and deveining the shrimp). 3 teaspoons of chili powder seemed excessive (and we like spicy), so we used 1 teaspoon of chili powder and 1/2 teaspoon red pepper flakes, which seemed right after tasting. Also added 3 more garlic cloves and used 1/4 cup of chopped each of fresh oregano and basil from the summer garden. Used shrimp only (1 lb) and served over rice. Leftovers reheat well.