Make shrimp couscous that’s actually full of flavor. Toasted pearl couscous, tender shrimp, lemon, artichokes, fresh herbs and feta come together in just 30 minutes.

Overhead vertical view of a shrimp couscous recipe in a cast iron skillet, topped with crumbled feta, fresh dill, and parsley, served with lemon slices, a bowl of feta, and a bowl of dill alongside.

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“My family legit asks me for this monthly, and how can you say no when it’s this good! I usually end up buying too many artichokes and just throw ’em all in anyways!”

—Lindsie

“Forgot to take a picture, partly because it got hovered up so fast straight from the stove, but this was DELICIOUS!! I had a couple of my son’s friends over; got rave reviews and they couldn’t stop talking about it. It’s going to the top of my make-it-again list.”

—Linda

This Shrimp Couscous Recipe Is My Preferred Way To Eat Artichokes

I ate a whole grilled artichoke for the first time at a beachside restaurant in California years ago, and I walked away thinking it was an awful lot of work for very little payoff. Scraping tiny bits from leaves with my teeth just isn’t how I want to spend dinner.

Artichoke hearts, though? Completely different story. I actually prefer the canned ones because they’re already tender, affordable and ready to throw into dinner without wrestling with a whole fresh artichoke first.

That’s exactly what I’m doing in this shrimp couscous recipe. Pearl couscous gets toasted and simmered in chicken stock separately from the shrimp and artichokes, so each component can be cooked just right. Lemon, plenty of fresh herbs and feta finish everything off for a bright dinner that comes together fast.

Why You Will Love Shrimp Couscous

  • The couscous isn’t an afterthought. Toasting pearl couscous in olive oil before adding the stock gives it a little extra nutty flavor, and chicken stock seasons it from the inside out.
  • The shrimp stays tender. The pearl couscous and shrimp cook separately because they need very different amounts of time. You don’t have to choose between crunchy couscous and rubbery shrimp.
  • It has a lot of flavor without a lot of ingredients. Canned artichokes, lemon, garlic, dill, parsley and feta do most of the heavy lifting in this easy recipe, making this a realistic weeknight dinner instead of a project.
Flat-lay of ingredients for shrimp couscous, including peeled and deveined shrimp, pearl couscous, canned artichoke quarters, crumbled feta, a shallot, garlic, chicken stock, olive oil, lemon halves, salt, pepper, red pepper flakes, and fresh dill and parsley.

Pearl Couscous Recipe Ingredients

A full recipe card, including exact ingredient amounts, appears at the bottom of this post.

  • shrimp – I use 26-30 count peeled and deveined shrimp with the tails removed. This size cooks quickly but is still substantial enough for a dinner like this. Pat the shrimp dry so it sautés rather than steaming in the skillet.
  • kosher salt – some of the salt goes onto the shrimp before cooking, which gives it a head start on seasoning.
  • olive oil – you’ll use just enough to toast the pearl couscous and sauté the aromatics and shrimp. Sub butter in a pinch, but I like the flavor of olive oil better here.
  • pearl couscous – this larger, pleasantly chewy couscous is the backbone of the recipe. Pearl couscous is sometimes labeled Israeli couscous, so either name may be what you see at the store.
  • chicken stock – cooking the couscous in stock instead of water is one of the easiest ways to make couscous taste like something before any of the other ingredients are added. If you wanted to use shrimp stock here you could, but chicken works great.
  • garlic and shallot – these create the aromatic base for the shrimp and artichokes. Since everything cooks quickly, mince them fairly finely so they soften fast.
  • canned artichoke quarters – I use artichokes packed in water here (I’ve tested it with the oil-packed ones and it makes the dish too greasy). Drain and roughly chop them so you get some artichoke in just about every bite.
  • black pepper and red pepper flakes – black pepper adds warmth, while just a pinch of red pepper flakes adds a little heat without making it too spicy.
  • lemon zest and juice – use both. The juice adds acidity and the zest adds concentrated lemon flavor without adding more liquid.
  • fresh dill and parsley – a generous amount of fresh herbs keeps this shrimp and pearl couscous tasting bright rather than heavy. Basil is nice here, too!
  • feta cheese – salty, tangy feta is my preferred finish for this version. Shaved Parmesan also works if that’s what you have or prefer.

How To Make Pearl Couscous With Shrimp

  1. SEASON. Sprinkle the shrimp with 1/2 teaspoon salt and let it stand for 10 minutes while you prep everything else. This dinner moves quickly once the stove is on, so have everything chopped and measured before you start.
Three-panel overhead shot of pearl couscous toasting in a pot, then chicken stock poured in, and the couscous cooked until tender and the stock is absorbed.
  1. TOAST & SIMMER. Heat 1 teaspoon oil in a medium saucepot, preferably nonstick. Add the pearl couscous and cook for 2 to 3 minutes, stirring frequently, until it is lightly toasted. Pour in the chicken stock and bring it to a boil. Reduce the heat to medium and cook for 7 to 8 minutes, stirring frequently, until the couscous is tender and almost all of the stock is absorbed.
Three-panel shot showing minced garlic and shallot sautéing in a skillet, then shrimp and artichoke quarters added with red pepper flakes, and pearl couscous cooking in a separate pot until tender.
  1. SAUTÉ. Meanwhile, heat the remaining oil in a large skillet. Add the garlic and shallot and cook for about 1 minute, stirring constantly. They should smell great but shouldn’t have time to brown much. Add the artichokes, black pepper, red pepper flakes, shrimp and remaining salt. Cook for 3 to 4 minutes, stirring occasionally, just until the shrimp are opaque throughout. Remove the skillet from the heat as soon as they’re done.
Two-panel overhead shot of cooked pearl couscous added to a skillet of shrimp and artichokes, then tossed together with lemon zest, dill, and parsley.
  1. FINISH. Add the lemon zest and lemon juice, dill, parsley and cooked couscous. Toss until everything is well combined, then garnish with feta and serve immediately.
Close-up of a lemon shrimp couscous skillet with shrimp, artichokes, and pearl couscous, garnished with crumbled feta, fresh dill, and parsley, with two forks digging in.

Shrimp Artichoke Recipe Home Chef Tips

  • Toast the pearl couscous before adding liquid. This only takes a couple of extra minutes, but it adds another layer of flavor and keeps the couscous from tasting like a plain filler underneath all the good stuff.
  • Don’t try to save a pan by cooking everything together. Look, I love a one-pan recipe, but this isn’t one. Pearl couscous needs longer than shrimp. Cooking them separately lets you stop each component exactly when its texture is right.
  • Watch the shrimp, not the clock. Three to four minutes is a guideline. As soon as the shrimp are opaque and curled into loose C shapes, get the skillet off the heat. Tight little O-shaped shrimp have usually gone too far.
  • Add the lemon and herbs off the heat. Their flavors stay much fresher and brighter when they aren’t simmered along with everything else.
Overhead view of three plates of a pearl couscous recipe topped with shrimp, artichokes, crumbled feta, dill, and parsley, served with lemon wedges, a bowl of chopped parsley, and a bowl of feta alongside.

Storage And Reheating

  • Refrigerate: Transfer leftovers to an airtight container and refrigerate uncovered until fully chilled. Once cold, cover and refrigerate for up to 3 days.
  • Reheat: Microwave individual portions at 50% power in short intervals, stirring between each one, just until warmed through. Add a small splash of chicken stock or water if the couscous has absorbed extra moisture in the refrigerator. Gentle reheating helps prevent the shrimp from becoming rubbery.
  • Freeze: I don’t recommend freezing this dish. Cooked shrimp can become tough when frozen and reheated, while pearl couscous tends to soften and lose its pleasantly chewy texture.
Close-up of pearl couscous with shrimp in a cast iron skillet, tossed with artichokes, crumbled feta, fresh dill, and parsley, with a wooden spoon resting in the dish.

FAQ

What can I add to couscous to make it taste good?

Start building flavor before the couscous is even cooked. Toasting pearl couscous in a little olive oil and cooking it in chicken stock instead of water gives it much more flavor. Lemon zest and juice, garlic, fresh herbs and a salty cheese like feta can add even more flavor after cooking.

What is the difference between pearl couscous and regular couscous?

Pearl couscous consists of larger toasted pasta-like balls with a chewy texture and usually cooks by simmering in liquid. Regular couscous is much smaller and typically only needs to absorb hot liquid before it is fluffed. This shrimp couscous recipe uses pearl couscous.

Can I use regular couscous instead of pearl couscous?

Not as a direct substitution using the same cooking method and amount of stock. Regular couscous requires a different liquid ratio and generally absorbs hot liquid off the heat rather than simmering for several minutes. For the texture and method developed for this recipe, pearl couscous is the better choice.

How do you know when shrimp is done?

Shrimp is done when it is opaque throughout and has curled into a loose C shape. Remove it from the heat promptly because shrimp continues cooking from residual heat and can turn rubbery quickly.

Close-up of a plated shrimp artichoke recipe with pearl couscous, garnished with crumbled feta, fresh dill, parsley, and a lemon wedge.

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Overhead view of a shrimp couscous skillet with artichokes, crumbled feta, fresh dill, and parsley, served with lemon slices and a bowl of chopped parsley alongside.

Mediterranean Shrimp Couscous

Author: Lori Yates
Yield: 4 servings
Prep: 20 minutes
Cook: 10 minutes
Total: 30 minutes
Make shrimp couscous that's actually full of flavor. Toasted pearl couscous, tender shrimp, lemon, artichokes, fresh herbs and feta come together in just 30 minutes.
4.5 from 23 ratings
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Ingredients

  • 1 pound 26-30 count peeled and deveined shrimp tails removed and discarded; shrimp patted dry
  • ¾ teaspoon kosher salt divided
  • 1 tablespoon olive oil divided
  • 1 ½ cups pearl couscous
  • 2 ¼ cups chicken stock
  • 2 garlic cloves minced
  • 1 small shallot minced
  • 1 can artichoke quarters packed in water, (14 ounces), drained and roughly chopped
  • ¼ teaspoon ground black pepper
  • Pinch red pepper flakes
  • Zest of 1/2 lemon
  • Juice of 1 lemon
  • 2 tablespoons roughly chopped fresh dill
  • 2 tablespoons roughly chopped fresh parsley
  • ½ cup crumbled feta cheese for garnish (or shaved Parmesan cheese)

Instructions

  • Sprinkle shrimp with 1/2 teaspoon salt and let stand 10 minutes while preparing remaining ingredients. This recipe comes together fast, so you want to have all of your ingredients prepped before you start cooking anything.
  • In medium saucepot (nonstick if possible), heat 1 teaspoon oil over medium heat. Add couscous and cook 2 to 3 minutes or until lightly toasted, stirring frequently. Stir in stock and heat to boiling over medium-high heat. Reduce heat to medium and cook 7 to 8 minutes or until couscous is tender and almost all of the stock is absorbed, stirring frequently.
  • Meanwhile, in large skillet, heat remaining 2 teaspoons oil over medium heat. Add garlic and shallot and cook 1 minute, stirring constantly.
  • Add artichokes, black pepper, red pepper flakes, shrimp, and remaining 1/4 teaspoon salt. Cook 3 to 4 minutes or until shrimp are opaque throughout, stirring occasionally. Remove from heat.
  • Add lemon zest and juice, dill, parsley and cooked couscous and toss until well combined. Garnish with feta and serve immediately.
Calories: 520kcal, Carbohydrates: 66g, Protein: 40g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.01g, Cholesterol: 203mg, Sodium: 1277mg, Potassium: 638mg, Fiber: 6g, Sugar: 5g, Vitamin A: 423IU, Vitamin C: 22mg, Calcium: 204mg, Iron: 8mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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