Sheet-Pan Chermoula Shrimp & Couscous
Garlicky cilantro-lemon shrimp roasted over fluffy couscous with roasted red peppers and chickpeas. Moroccan spices, zero fuss, 25 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 485
- Protein
- 38g
Ingredients
- 1.5 lb large shrimp, peeled and deveined
- 1 cup fresh cilantro, chopped
- 1 whole lemon (zested and juiced)
- 1 cup roasted red pepper (jarred), cut into chunks
- 1 can (15 oz) chickpeas (canned, drained)
- 1.5 cups couscous
- 2 tsp cumin and paprika (or ras el hanout)
- ½ medium red onion, thinly sliced
Instructions
- 1
Spread couscous on a sheet pan, drizzle with 3 tbsp olive oil, and pour 2.5 cups boiling salted water over it.
- 2
Scatter chickpeas and red pepper chunks over couscous, then cover pan tightly with foil.
- 3
Let steam 8 minutes until couscous is tender and water is absorbed.
- 4
Toss shrimp with cilantro, lemon zest, lemon juice, cumin, paprika, 2 tbsp olive oil, salt, and pepper.
- 5
Remove foil, push couscous to the edges, spread shrimp in the center, and roast uncovered 6-7 minutes until pink.
- 6
Stir shrimp into couscous gently, scatter red onion over top, and serve hot.
Tools you’ll need
- 18 x 13-inch sheet pan
- aluminum foil
- large spoon or wooden spoon
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