Summer Vegetable and Shrimp Pearl Couscous is the perfect summer dish that you can use as a side or as your main course. August is my favorite month for summer vegetables. Everything is so fresh, in season and beautiful. The fresh zucchini squash, sweet corn, and juicy grape tomatoes makes this dish healthy, delicious and one of my favorites to prepare for a quick weekday meal. The prosciutto wrapped shrimp round out this whole meal with savory, salty goodness.
I am such a sucker for sweet yellow corn every August when it’s in season but for whatever reason this year I can only find white corn everywhere?! I’ve been on the hunt with little success, every time I do find sweet corn I stock up and eat corn with everything for weeks. But I’d still like to know why the yellow corn is so scarce this year. If anyone could divulge a little incite on this mystery I’d be much obliged.
This whole dish can be prepared in a large saucepan which makes for super easy cleanup. One pot meal that is absolutely delicious and beautiful. Serve with some toasty buttery bread and it becomes the perfect meal during a busy week this fall.
Wine Pairing Recommendation: A chilled glass of Sancerre from France is my go to for a Summer dish like this.
Summer Vegetable and Shrimp Pearl Couscous
Ingredients
- 2 whole Corn Cobs
- Olive Oil, for drizzling
- Kosher Salt and Ground Black Pepper, for seasoning
- 1 pound Large Raw Shrimp, peeled and deveined
- 2 tablespoons Olive Oil
- 1 whole Sweet Onion, small dice
- 2 medium Zucchini, chopped
- 2 cloves Garlic, minced
- Kosher Salt and Ground Black Pepper, for seasoning
- 1 1/3 cup Pearl Couscous
- 2 1/2 cups Vegetable Stock
- 1 cup Grape Tomatoes, halved
- Parmesan Cheese, grated for garnish
Directions
- Step 1 Preheat your oven to 400 degrees F. Drizzle corn cobs with olive oil and season with kosher salt and ground black pepper. Place corn on a sheet pan and roast in the oven for 15 minutes. Remove and set aside to cool slightly. Once cooled cut kernals off of corn cob and set aside.
- Step 2 Season shrimp with kosher salt and ground black pepper. In a large saucepan heat olive oil over medium high heat. Add shrimp and cook each side for 2 minutes until shrimp is firm and pink.
- Step 3 Remove shrimp to a plate and set aside.
- Step 4 In the same pan add the diced onion and stir to cook until tender, about 5 minutes. Add the zucchini and cook until tender, another 5 minutes. Add minced garlic and cook until fragrant, about 30 seconds. Combine and add the pearl couscous.
- Step 5 Stir together and toast for 2 minutes in the pan. Add the vegetable stock, stir, and bring to a boil and reduce to a simmer. Cover pan and cook couscous for about 12 minutes until tender. Season with salt and pepper.
- Step 6 Toss in the grape tomatoes and cooked shrimp. Garnish with Parmesan cheese and serve.
Savor and Enjoy!
This was an amazing dish. It doesn’t have to be summer to make it. I made it in May but I was lucky to get fresh sweet corn and Visalia onions. Although I don’t see any reviews here, I made it anyway. I used the Imagine veggie broth which makes a huge difference. The only thing I did differently was sautee the grape tomatoes because I like them that way vs raw. This had a delicious flavor. It’s a bit of work chopping, but do it in advance and you are fine. I also bought deveined and peeled shrimp which also helped. Thanks for this yummy dinner. I look forward to exploring other recipes on your site. I give it 5 stars plus!
This is a wonderful recipe… Thank you so much for sharing! Are used tri-colored pearl couscous, sweet, yellow, cherry, tomatoes, a chopped up leek instead of an onion & sweet white corn and subbed pecorino Romano cheese for the parmesan. It’s very tasty, and I will definitely be making it again!
In the description at the beginning of this post, it says “The prosciutto wrapped shrimp round out this whole meal with savory, salty goodness.”
There is no mention of prosciutto anywhere in the recipe. Is that a typo?? Thanks.