Couscous with Zucchini and Shrimp

Couscous with zucchini and shrimp is a light and aromatic dish, pairing the delicacy of crustaceans with the aroma of zucchini, all enhanced by the exotic touch of couscous. Here’s how to prepare it with an Italian twist.

Ingredients

• 200 g of precooked couscous
• 250 g of cleaned shrimp
• 2 medium zucchinis
• 2 cloves of garlic
• Fresh parsley to taste
• Extra virgin olive oil
• Salt and pepper to taste
• Vegetable broth or water (about 200 ml)
• Grated zest of 1 lemon (optional, to add freshness)
• Dry white wine (a splash to deglaze the shrimp)

Preparation

1. First, prepare the couscous following the instructions on the package. Generally, you bring the vegetable broth or water to a boil, pour it over the couscous, cover, and let it sit for the necessary time to absorb the liquids. Then fluff it with a fork, adding a drizzle of extra virgin olive oil.

2. In the meantime, wash and cut the zucchinis into fairly small cubes. In a pan, sauté the garlic cloves with a drizzle of extra virgin olive oil, then add the zucchini and cook over medium heat until tender. Season with salt and pepper to taste.

3. In a separate pan, sauté the shrimp with a drizzle of extra virgin olive oil. When they start to change color, deglaze with a splash of white wine and let the alcohol evaporate. Add finely chopped parsley, salt, and pepper to taste. If you wish, you can add grated lemon zest for a touch of freshness.

4. Combine the shrimp with the zucchini and mix gently.

5. Finally, fold the couscous into the other ingredients, mixing well to allow the flavors to blend.

Serve the couscous with zucchini and shrimp warm or at room temperature, garnished with additional chopped fresh parsley.

Trivia

Couscous is a very versatile ingredient of North African origin, but it has spread to many Mediterranean cuisines, including the Sicilian. In Sicily, it is typically consumed with fish, and the cuscusu di Trapani is a dish that represents a perfect meeting of cultures and flavors.