Looking for a dish that’s both elegant and easy to prepare? This Lemon Saffron Couscous with Grilled Shrimp is exactly what you need. I’ve combined delicate saffron-infused couscous with perfectly grilled shrimp and bright lemon notes to create a meal that’s impressive enough for company but simple enough for a weeknight dinner. The best part? It comes together in under 30 minutes.
Ingredients
For the Couscous:
- 2 cups instant couscous
- 2½ cups chicken or vegetable broth
- ¼ teaspoon saffron threads
- 2 tablespoons olive oil
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- ½ cup chopped fresh parsley
- Salt and pepper to taste
For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon paprika
- ½ teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Instructions
- In a small bowl, combine warm broth with saffron threads. Let steep for 5 minutes to release the saffron’s color and flavor.
- Meanwhile, toss shrimp with olive oil, garlic, paprika, red pepper flakes, salt, and pepper in a bowl. Let marinate while you prepare the couscous.
- Pour the saffron-infused broth into a medium saucepan and bring to a boil. Add a pinch of salt and the couscous. Remove from heat, cover, and let stand for 5 minutes.
- While the couscous rests, heat your grill or grill pan over medium-high heat. Grill the shrimp for 2-3 minutes per side until pink and slightly charred.
- Fluff the couscous with a fork and stir in olive oil, lemon zest, lemon juice, and parsley. Season with salt and pepper to taste.
- Serve the grilled shrimp over the lemon saffron couscous, garnishing with extra parsley and lemon wedges if desired.
Cook Time and Serving Size
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Recipe Notes
- Can’t find saffron? While there’s no perfect substitute for its unique flavor, you can add a pinch of turmeric for color and use herbs like thyme or oregano for additional flavor.
- To prevent rubbery shrimp, avoid overcooking. They’re done as soon as they turn pink and curl into a loose “C” shape.
- Make ahead tip: Marinate the shrimp up to 2 hours in advance, but not longer, as the acid from the lemon can start to cook the shrimp.
- For the best texture, serve the couscous while it’s fresh and hot. If it seems dry, stir in an extra drizzle of olive oil or a splash of warm broth.
- Store leftovers separately (couscous and shrimp) in airtight containers for up to 2 days in the refrigerator.
Lemon Saffron Couscous with Grilled Shrimp
Looking for a dish that's both elegant and easy to prepare? This Lemon Saffron Couscous with Grilled Shrimp is exactly what you need. I've combined delicate saffron-infused couscous with perfectly grilled shrimp and bright lemon notes to create a meal that's impressive enough for company but simple enough for a weeknight dinner. The best part? It comes together in under 30 minutes.
Ingredients
- 2 cups instant couscous
- 2½ cups chicken or vegetable broth
- ¼ teaspoon saffron threads
- 2 tablespoons olive oil
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- ½ cup chopped fresh parsley
- Salt and pepper to taste
- 1 pound large shrimp peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 teaspoon paprika
- ½ teaspoon red pepper flakes optional
- Salt and pepper to taste
Instructions
- In a small bowl, combine warm broth with saffron threads. Let steep for 5 minutes to release the saffron's color and flavor.
- Meanwhile, toss shrimp with olive oil, garlic, paprika, red pepper flakes, salt, and pepper in a bowl. Let marinate while you prepare the couscous.
- Pour the saffron-infused broth into a medium saucepan and bring to a boil. Add a pinch of salt and the couscous. Remove from heat, cover, and let stand for 5 minutes.
- While the couscous rests, heat your grill or grill pan over medium-high heat. Grill the shrimp for 2-3 minutes per side until pink and slightly charred.
- Fluff the couscous with a fork and stir in olive oil, lemon zest, lemon juice, and parsley. Season with salt and pepper to taste.
- Serve the grilled shrimp over the lemon saffron couscous, garnishing with extra parsley and lemon wedges if desired.
