My favorite part of this skillet dish is how light it feels. Greyson and I have been trying to eat healthier lately, as you can probably tell by the lack of pasta on the site for the past few weeks. It’s hard to find a light substitute for pasta. I searched high and low, and finally realized that couscous is perfect for this. It doesn’t have too much flavor, like pasta, so you can add in anything you want and create unique flavors while still having that extra volume in your meal.
- 4 tsp and 2 tbsp extra virgin olive oil, divided
- 1 cup uncooked Israeli couscous
- 1 tbsp lemon juice (from 1 lemon)
- 2 tsp chopped fresh parsley, plus more for topping
- pinch of cayenne
- ½ lb uncooked shrimp (about 20 medium), tails removed, peeled and deveined
- Kosher salt
- freshly ground black pepper
- 1½ cups cubed pineapple
- Heat 2 tsp olive oil in a medium-large nonstick pan over high heat. Add the couscous and toss for 3-4 minutes, until lightly browned. Pour in 1¼ cups cold water and bring to a boil. Reduce to low. Cover until cooked through, about 10 minutes. Lightly fluff with a spoon.
- In the meantime, make the dressing for the dish. Combine lemon juice, parsley, cayenne, and 2 tbsp olive oil in a small bowl. Set aside.
- Heat remaining 2 tsp olive oil in a separate skillet over medium-high heat. Toss the shrimp in a bowl with a pinch of salt and pepper, and lay in a single layer on the skillet. Cook for 2-3 minutes on each side until opaque. Stir in couscous and lemon dressing, and toss a few times until heated through. Add salt and pepper to taste. Add pineapple and give it another quick toss. Top with parsley and serve.
Use more shrimp & lemon with Lemon Basil Shrimp Pasta.
Want even more lemon? Try Mango Avocado Salad or Lemon Blueberry Bread Pudding with Lemon Glaze, my two most popular recipes!