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Shrimp and Scallop Couscous

 Shrimp and Scallop Couscous
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
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.

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Shrimp and Scallop Couscous (continued)

Nutritional Facts: 1 cup (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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.