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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!

Overhead photo of arugula, couscous, roasted corn, tomatoes, and shrimp in a white bowl.

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!

Closeup overhead photo of arugula, couscous, roasted corn, tomatoes, and shrimp in a white bowl.

Ingredients Needed

All you need to make this easy couscous recipe are 9 simple, healthy ingredients:

Overhead photo of ingredients in small bowls on a wood cutting board

Recipe Modifications & Ingredient Swaps

  1. 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.
  2. For a dairy-free version of this recipe, simply omit the feta or swap it with a vegan alternative.
  3. Arugula is optional! You could also stir in other greens, like baby spinach, baby kale, or a spring mix.
  4. 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

  1. 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.
  2. To help prevent the couscous from sticking together, be sure to salt your water and add a splash of oil before cooking.
  3. 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!
Overhead photo of arugula, couscous, roasted corn, tomatoes, and shrimp mixed together in a white bowl.

Similar Recipes You May Enjoy

Did you give this Couscous With Roasted Corn, Tomatoes & Shrimp Recipe a try? Let me know by leaving a comment and recipe rating below!

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Get the Recipe: 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!
Overhead photo of arugula, couscous, roasted corn, tomatoes, and shrimp in a white bowl.
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4.75 from 4 votes
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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

*SERVINGS: this recipe serves 2 as a main meal, but can be served in smaller portions as a side dish/salad!
*MAKE AHEAD: 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. 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.
*STORAGE: leftovers of this recipe will keep for about 3 days in the refrigerator. That said, if bringing it to a party, I would recommend making it the day of so it’s at its freshest 🙂
*RECIPE MODIFICATIONS:
  • 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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