Citrus Shrimp with Tricolour Couscous

Sarka Babicka
  • Servings : 4
  • Prep Time : 5m
  • Cook Time : 5m
  • Ready In : 10m

A light and refreshing meal that is quick to prepare and full of zesty flavour.


  • 200g of Artisan Grains Tricolour Couscous (1 pack)
  • 260 ml boiling water or stock
  • Olive oil or butter (to taste)
  • 400g of medium-sized uncooked shrimp (cleaned and deveined)
  • 4 cloves of garlic, minced
  • Zest of 1 large lemon
  • 2 tablespoon of rapeseed or sunflower oil
  • 1 handful of roughly chopped fresh parsley
  • Salt and pepper (to taste)


Step 1

Empty 200g of Tricolour Couscous into a heatproof bowl. Add boiling water or stock.

Step 2

Stir, cover and leave to stand for 4 minutes.

Step 3

Add a little olive oil or butter to taste (optional). Stir and separate grains with a fork, set aside.

Step 4

In a large frying pan add oil and garlic and gently sauté on medium heat for a few minutes. Add shrimp, lemon zest and salt and pepper. Cook for 1 minute and then flip, cook until pink and no longer translucent. Reserve lemon garlic oil from pan for drizzling.

Step 5

Serve Tricolour Couscous in individual bowls and top with shrimp and chopped parsley, drizzle with lemon oil.

Recipe Type:
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