Cajun Blackened Shrimp and Corn Couscous Bowls

Zesty pan-seared Cajun shrimp served over quick lemon-parsley couscous with sweet corn and diced bell pepper.

• Prep: 10 min
• Cook: 10 min
• Total: 20 min
• Servings: 3
• Cuisine: Cajun
• Difficulty: Easy
• Cost: $6.14/serving

Dietary

• Pescatarian
• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• High-Fiber
• Low-Fat
• Low-Sugar
• Low-Saturated-Fat

Tags

• sauté
• quick
• spicy
• smoky
• fresh
• tangy

Ingredients

• 1.25 pound shrimp (large, peeled and deveined, tails removed)
• 1 cup whole wheat couscous
• 1.25 cup water (boiling)
• 1 tablespoon Cajun seasoning
• 1.5 tablespoon olive oil (divided)
• 1 cup sweet corn (drained)
• 1 red bell pepper (diced)
• 0.5 teaspoon salt
• 2 tablespoon lemon juice (freshly squeezed)
• 2 tablespoon fresh parsley (chopped)

Instructions

1. Place whole wheat couscous and 1/4 teaspoon salt in a heatproof bowl. Pour boiling water over couscous, cover with a plate, and let stand for 5 minutes. Fluff with a fork.
2. Stir 1/2 tablespoon olive oil, lemon juice, diced red bell pepper, and sweet corn into the fluffed couscous.
3. Toss peeled shrimp with Cajun seasoning and remaining 1/4 teaspoon salt.
4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add seasoned shrimp and sauté for 3 to 4 minutes until pink and opaque.
5. Divide the corn and pepper couscous among 3 bowls, top with blackened shrimp, and garnish with chopped fresh parsley.

Notes

Whole wheat couscous cooks in just 5 minutes with boiling water, making this a rapid 20-minute lunch.

Nutrition (per serving)

• Calories: 524
• Protein: 45.5 g
• Carbohydrates: 64.7 g
• Fat: 9.8 g
• Fiber: 7.8 g
• Sodium: 1396 mg
• Saturated Fat: 1.8 g
• Sugar: 7.3 g
• Cholesterol: 267 mg