Cous Cous with Zucchini and Shrimps

This cous cous makes for a very healthy meal with seafood and lots of vegetables!

It is one of my favorite versions of cous cous, maybe because it is made with curry and I love curry? ;)

Cous Cous Shrimp and Zucchini

One day a while back I discovered that cous cous is very, VERY easy to make, it can be tossed with pretty much everything, it tastes fantastic and, last but not least, you can toss it in the refrigerator and enjoy it the next day, even cold, or mildly reheated in a microwave. What a healthy lunch to pack for work!

Later I discovered that whole wheat cous cous is so much more tasty! And by now we all know that whole grains are a lot healthier than white grains :)

Everybody is going to love this cous cous! Check it out!

The following ingredients are for 4 portions.


  • 1 box of whole wheat (or plain) cous cous – 7.6oz (216 gr)
  • 1 lb zucchini (500 gr) about 3
  • 1 tbs oil
  • 1 tbs butter
  • 1/2 onion
  • 1 lb shrimps (500 gr)
  • salt to taste
  • 1 tbs curry or more to taste. Use sweet curry, not the spicy curry from south america
  • 2 tbs chopped parsley


Cook the cous cous following the directions on the box. Use a large pan so you can add the sauce in this pan, mix easily and serve directly from the pan.

Cous Cous with Shrimp And Zucchini Steps

Slice the zucchini in thin circles.

Chop the onion.

Heat the oil and butter in a large pan, or wok, and stir fry the onion.

Add the zucchini, add about 2 tablespoons of water, and salt. Cover and cook at medium-low heat for 10-15 minutes, depending on your taste. Stir a few times to check doneness. I have to cook my zucchini until their shape completely disappears, and they are a mushy green paste because of Max :o/

Halfway through cooking your zucchini add the curry, 1 tablespoon is enough for now, you can add more later (picture 1).

Meanwhile clean the shrimps, butterfly them, and cut them in 2 or 3 pieces.

When the zucchini are done, remove most of them from the pan and set aside for later. Toss the shrimps in the pan and cook until they are done, that is when they are supple and pink all over, it only takes few minutes (picture 2).

Add the parsley, mix well, add the zucchini that you set aside earlier and mix well. Try the sauce and if needed add salt and curry to taste.

Fluff cous cous lightly wit a fork, add the sauce, stir well and serve.



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