Pesto Shrimp with Couscous

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 2 servings
  • Prep: 10 mins
  • Cook: 15 mins

We liked the sun-dried tomato pesto here, but traditional basil pesto also works well.


1/3cup hot reduced-sodium chicken or vegetable broth
1/2cup uncooked couscous
1/2cup chopped red bell peppers
1/2cup slivered onion
2tablespoons olive oil
1teaspoon Freshly ground black pepper
1/2teaspoon salt
1/2pound large shrimp, shelled and deveined
4tablespoons sun-dried tomato pesto


  1. Preheat oven to 425F.
  2. Pour broth over couscous; cover and let stand 5 minutes.
  3. Combine couscous, bell peppers, onion, oil, salt and pepper in a medium bowl; mix well. Fold two 15-inch square pieces of parchment paper in half; cut into heart shapes. Unfold and place couscous mixture on one side of each sheet next to the fold. Arrange shrimp in a single layer over couscous mixture; top with pesto. Fold and tightly seal the edges with narrow folds. Place packets on a baking sheet and bake 15 minutes. Remove packets from oven and transfer to individual serving plates. Cut open packets and serve.

Recipe by Dave DiResta and Joanne Foran.

Nutritional Info *per serving

  • Calories 500
  • Glycemic Load 0
  • Fat 24g
  • Saturated Fat 3.5g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 10g
  • Cholesterol 145mg
  • Sodium 1420mg
  • Potassium 340mg
  • Carbohydrate 46g
  • Fiber 5g
  • Sugars 5g
  • Protein 24g
  • Trans Fat 0g
  • Vitamin A 30%
  • Vitamin C 80%
  • Calcium 15%
  • Iron 8%