Greek Shrimp + Couscous


Greek Shrimp + Couscous


  • Salad:
  • 1 pound pearl couscous or orzo
  • 1 (15 ounces) can chickpeas, drained
  • 1 seedless cucumber, sliced ⅛-inch thick and then quartered
  • 1 cup baby tomatoes, cut in half
  • ½ cup kalamata olives, sliced
  • ½ cup red onion, chopped
  • 1 tablespoon thinly sliced basil or mint, plus more for garnish
  • 1 tablespoon chopped parsley, plus more for garnish
  • ¼ cup feta cheese, crumbled, plus more for garnish
  • naan or pita bread, for serving (optional)
  • Shrimp:
  • 1 pound shrimp, cleaned and deveined
  • ¼ cup olive oil
  • 1 lemon, zested
  • 3 cloves garlic, grated or pressed
  • 1 tablespoon finely chopped flat leaf parsley
  • 2 teaspoons dried oregano
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon crushed red pepper flakes
  • Red Wine Vinaigrette:
  • ¼ cup red wine vinegar
  • ½ lemon, juiced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey or maple syrup
  • 1 garlic clove, finely chopped
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried oregano
  • 1 cup extra-virgin olive oil
  • Tzatziki:
  • 1 seedless cucumber, grated, strained and dried well with paper towel
  • cups plain full-fat Greek yogurt
  • 2 tablespoons extra olive oil
  • 2 tablespoons fresh dill or mint (or both)chopped
  • ½ -1 fresh lemon, juiced
  • 1 clove garlic, minced or grated
  • salt + pepper


  1. Salad:
  2. Cook grain/pasta according to package directions.
  3. Transfer to a large bowl and combine with chickpeas, cucumbers, tomatoes, kalamata olives, red onion, fresh herbs and feta cheese. Set aside.
  4. Dressing:
  5. In a medium bowl or glass jar, combine together the red wine vinegar, lemon juice, mustard, honey/maple syrup, garlic, salt + pepper, and oregano. Slowly drizzle in the olive oil, shake well and season with additional salt + pepper if needed.
  6. Pour half of the dressing over the orzo salad. Toss to combine. Taste and add more dressing as desired.
  7. Shrimp:
  8. Place the shrimp and remaining ingredients in a medium size bowl. Toss well to combine. Let stand 5 to 10 minutes.
  9. Heat a large skillet. Once hot, add shrimp and cook 2-3 minutes per side until pink and fully cooked. Set aside.
  10. Tzatziki:
  11. Place the grated cucumber in a serving bowl. Add the yogurt, olive oil, herbs, lemon juice, garlic, and salt + pepper to the bowl; stir well. Let the mixture rest for 5 minutes to allow the flavors to develop. Taste and add additional fresh herbs, lemon juice, and/or salt, if needed.
  12. Assemble bowls by dividing couscous or orzo evenly into each of 4 bowls. Scatter shrimp on top, hit it with a little fresh lemon juice (use ½ of the zested lemon). Garnish with tzatziki sauce and extra fresh herbs. Drizzle with olive oil. Serve with naan or pita bread (optional). Enjoy!