Shrimp and Scallop Couscous Recipe
Shrimp and Scallop Couscous Recipe photo by Taste of Home
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Shrimp and Scallop Couscous Recipe

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This quick and satisfying skillet dish is a favorite. It uses up summer veggies in a sensational blend of flavors. Round out the meal with garlic bread sticks. —Marvin Meuser Jr., Princeton, Indiana
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 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
  • Thinly sliced fresh basil leaves, optional

Nutritional Facts

1 1 cup (calculated without couscous): 201 calories, 9g fat (1g saturated fat), 88mg cholesterol, 342mg sodium, 11g carbohydrate (4g sugars, 3g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 vegetable.


  1. 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.
  2. 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.
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.

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kallee User ID: 1377067 116327
Reviewed Aug. 30, 2013

"My family loves this recipe. It has lots of fresh vegetables that make it colorful and full of flavor. A great recipe for summer"

OneNonBlonde User ID: 6418661 186531
Reviewed Aug. 19, 2011

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

jraysherry User ID: 1753156 167273
Reviewed Jul. 15, 2011

"Loved the flavors."

ksb223 User ID: 1270993 186503
Reviewed Aug. 23, 2010

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

astadts User ID: 4844039 187387
Reviewed Aug. 23, 2010

"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."

kit9216 User ID: 5345927 211229
Reviewed Aug. 14, 2010

"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."

slr195 User ID: 1981256 168566
Reviewed Aug. 4, 2010

"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."

2008reneeq User ID: 1649419 187768
Reviewed Aug. 3, 2010

"So Easy and So quick. Great taste. Everyone who had it wanted the recipe. I served it over rice."

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