Lemon-Dill Shrimp Couscous
with Zucchini
Lemon-Dill Shrimp Couscous
Bright lemon and fresh dill lift tender shrimp over fluffy couscous, with zucchini adding a light, savory bite for a quick, vibrant dinner.
Ingredients
For 2 servings
- 2 unit Chicken Stock Concentrate
- 2 tablespoon Cream Cheese
- 4 ounce Cream Sauce Base
- ¼ ounce Dill
- 2 clove Garlic
- 5 ounce Israeli Couscous
- 1 unit Lemon
- 1 unit Onion
- 10 ounce Shrimp
- 1 unit Zucchini
Additional Ingredients
- Butter
- Cooking Oil
- Pepper
- Salt
DifficultyMedium
Prep Time10m
Total Time35m
Calories710
Protein32g
Carbs74g
Fat31g
Tags:
Protein SmartFiber SmartMass Gain Friendly
⚠️Allergens:
🥛Milk🦐Shellfish🌾WheatSwaps and substitutions
For shellfish-free eating, swap the shrimp for chickpeas, tofu, or sautéed mushrooms; for a lighter dairy-free version, use a non-dairy cream cheese and a dairy-free cream sauce. To avoid wheat or gluten, replace the couscous with rice, quinoa, or another gluten-free grain.
What to serve with it
Serve with a crisp green salad or steamed green beans to brighten the lemon-dill flavors, plus warm crusty bread if you want a more filling meal. A light white wine or sparkling water with citrus also fits nicely.
