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

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 vegetable 1-1/2 fat


  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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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"

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."

Reviewed Jul. 15, 2011

"Loved the flavors."

Reviewed Aug. 23, 2010

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

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."

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