Couscous With Roasted Corn, Tomatoes & Shrimp
This couscous with roasted corn, tomatoes, and shrimp is such an easy and delicious recipe. It’s flavoured with ingredients like feta, lemon, and fresh basil. You can enjoy it as a hot weeknight dinner, as a cold packed lunch, or even bring it with you to serve at a BBQ, picnic, or potluck party!
Looking for an easy, versatile, and healthy dish that’s bursting with flavour? You’ve come to the right place!
In this recipe, pearl couscous is paired with roasted corn, roasted tomatoes, and roasted garlic shrimp. Everything then gets tossed with feta cheese, lemon juice, fresh basil, and olive oil. Everything comes together in about 40 minutes.
If needed – I’ve also included a few recipe modification ideas for how to make this recipe gluten-free and/or dairy-free.
The best part about this couscous recipe is that it can be enjoyed in so many ways – as a warm weeknight meal, as a cold work lunch, or even as a side dish/salad to bring to a summer party. I hope you enjoy it!
Want more shrimp recipe inspiration? Be sure to check out my roundup of easy, healthy shrimp recipes for more ideas!
Ingredients Needed
All you need to make this easy couscous recipe are 9 simple, healthy ingredients:
- pearl couscous
- shrimp
- fresh corn
- cherry tomatoes
- feta cheese
- lemon
- olive oil
- fresh basil
- arugula
Recipe Modifications & Ingredient Swaps
- Instead of couscous, this recipe can be served with other grains like pasta, quinoa, or farro. Using quinoa or a certified gluten-free pasta would make this recipe gluten-free.
- For a dairy-free version of this recipe, simply omit the feta or swap it with a vegan alternative.
- Arugula is optional! You could also stir in other greens, like baby spinach, baby kale, or a spring mix.
- If you want to add some other roasted veggies to this dish, I think some roasted bell peppers or zucchini rounds would be amazing, too!
This Recipe Can Be Enjoyed Warm Or Cold
Feel free to enjoy this recipe immediately, with the warm couscous, shrimp, and roasted vegetables.
Otherwise, you can make this recipe in advance and enjoy it (or the leftovers) cold. It makes a great option for meal prep or a packed work lunch!
TIP: this recipe even makes a great option to bring with you to a BBQ, picnic, or potluck party! It can easily be enjoyed as a side dish/salad at one of these events. Simply increase the recipe as needed.
Tips For Cooking Pearl Couscous
- Follow the package directions for exact fluid to grain ratios as well as cooking time. Each particular brand of couscous may vary in this regard.
- To help prevent the couscous from sticking together, be sure to salt your water and add a splash of oil before cooking.
- If you find that your couscous is still a bit sticky, try stirring in some additional olive oil to the cooked grains (like you would with a pot of pasta). Fluffing the grains with a fork will also help!
Similar Recipes You May Enjoy
- Shrimp & Broccoli With Lemon, Honey & Feta
- Halloumi Salad With Couscous
- Seared Scallops With Corn, Tomatoes & Pesto
- Strawberry Quinoa Salad With Feta
- Creamy Coconut Corn Rice
- Roasted Vegetable Pasta Salad With Shrimp
Did you give this Couscous With Roasted Corn, Tomatoes & Shrimp Recipe a try? Let me know by leaving a comment and recipe rating below!
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!
Get the Recipe: Couscous With Roasted Corn, Tomatoes & Shrimp
Ingredients
- 2 cups cherry tomatoes
- 2 ears of corn, husks removed
- 1/4 olive oil, divided
- 1/2 cup pearl couscous, dry
- Approx. 18 medium shrimp (thawed, deveined, tails + shells removed)
- 3 cloves garlic, minced
- 2 cups arugula
- 1/4 cup feta cheese, crumbled
- 1 lemon, juice only
- 5-8 leaves of fresh basil, chopped
- Salt + pepper, to taste
Instructions
- Preheat oven to 375F. Line 2 small baking sheets with parchment paper (if desired). Bring water for couscous to a boil.
- Remove kernels off the ears of corn using a sharp chef's knife. Spread on one baking sheet along with cherry tomatoes. Toss in 1 Tbsp olive oil, salt, and pepper.
- Spread tomatoes and corn in an even layer, and transfer baking sheet to the oven for 20-25 mins. Toss halfway through and remove when lightly browned and tender – be careful not to burn.
- Cook couscous on the stove according to package directions.
- Toss shrimp in 1 Tbsp olive oil, minced garlic, salt, and pepper. Spread in an even layer on a second baking sheet, making sure to leave space in between each piece. Transfer to the oven for 10-12 mins.
- Remove all ingredients from the oven. Assemble bowls with arugula, cooked couscous, roasted tomatoes + corn, shrimp, crumbed feta, lemon juice, remaining 2 Tbsp olive oil, fresh basil, salt + pepper (as desired). Divide ingredients evenly between servings and enjoy!
Notes
- Instead of couscous, this recipe can be served with other grains like pasta, quinoa, or farro. Using quinoa or a certified gluten-free pasta would make this recipe gluten-free.
- For a dairy-free version of this recipe, simply omit the feta or swap it with a vegan alternative.
- Arugula is optional! You could also stir in other greens, like baby spinach, baby kale, or a spring mix.
- If you want to add some other roasted veggies to this dish, I think some roasted bell peppers or zucchini rounds would be amazing, too!
Did you make this recipe?
Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!
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10 Comments on “Couscous With Roasted Corn, Tomatoes & Shrimp”
This recipe was the PERFECT summer salad. Fresh, light and flavourful. We added avocado’s and it was delicious. Will 100% make this again… soon…
Hi Ro! Thank you so much for sharing your experience! I’m so happy to hear you enjoyed this one!! I LOVE the avocado addition too – I need to add that myself next time 🙂
This wast great such a good summer time dish. But I feel like a great opportunity was missed by not using the lemons zest on the shrimp, the lemon already there dont waste the flavor. All in all its a wonderful dish will make again!
Hi Kat! Thanks so much for sharing your experience! I’m so happy to hear you enjoyed this one. You can totally add the lemon zest if you’d like – you are right that it would make a great addition!! 🙂
Light, refreshing, and balanced! That’s how I’d describe this meal. Being 34 weeks pregnant, I’ve been looking for easy recipes and I think I’ve found the place!
I followed the recipe verbatim and had no issues.
Hi Minji! Thank you so much for sharing your experience!! I’m so happy to hear you enjoyed this one and that you’ve found some easy recipes on here :). I can’t wait to hear what you try next! PS. Congrats on your pregnancy – wishing you all the best!!
Loved this light summery recipe. Just pulled it up to make it a second time. I used small cous cous cuz that’s all I had and it worked fine.
Thank you so much for taking the time to leave a review! It’s so appreciated and I’m so happy to hear you enjoy this one. Yes, small couscous would totally work here too, as would something similar like orzo 🙂
This was AMAZING!!! I made it all on the stove instead of using the oven. I added lemon zest to the shrimp like another reviewer suggested and was happy with that. I didn’t need to add extra olive oil at the end. I look forward to making this again and again and again!
Thank you so much for the kind words, Kate!! I’m so happy to hear that you enjoyed this one. Totally good to sauté the veg on the stove instead, and love the lemon zest addition!! If you enjoyed this one, you may also enjoy this summer lemon orzo salad. They’re similar, but it changes things up a bit 🙂