Lemon and Artichoke Couscous with Shrimp

Lemon and Artichoke Israeli Couscous with Shrimp | www.foxeslovelemons.com



Lemon and Artichoke Couscous with Shrimp

Prep Time: 10 minutes

Cook Time: 10 minutes

Yield: Serves 4


  • 2-1/4 cups less-sodium chicken broth
  • 1-1/2 cups Israeli (pearl) couscous
  • 1 tablespoon olive oil or butter
  • 2 garlic cloves, minced
  • 1 small shallot, minced
  • 1 can (14 ounces) artichoke quarters, drained
  • 1 pound 26-30 count peeled and deveined shrimp, tails removed, patted dry
  • 1/4 teaspoon ground black pepper
  • Pinch of red pepper flakes
  • Juice of 1 lemon
  • Zest of 1/2 lemon
  • 1 tablespoon roughly chopped fresh dill
  • 1 tablespoon roughly chopped fresh parsley
  • 1/3 cup shaved Parmesan cheese, for garnish


  1. In medium saucepot, bring broth to boil over medium-high heat. Stir in couscous. Reduce heat to medium; cook 8 to 10 minutes or until couscous is tender. Set aside.
  2. Meanwhile, in large skillet, heat oil over medium-high heat. Add garlic and shallot; cook 2 minutes, stirring frequently. Add artichokes, shrimp, black pepper and red pepper flakes; cook until shrimp turn opaque throughout, stirring occasionally, about 4 minutes.
  3. Add lemon juice, lemon zest, dill, parsley and couscous; toss until well combined. Serve in warm bowls garnished with cheese.

This recipe originally appeared here on the Naturebox blog.




Ode to the He-artichoke

Growing up is different for everyone. We all have our own trials and tribulations, successes and fun memories. Some of us were like the Huxtables, some of us were like Roseanne. I think our family was kinda Brady, kinda Partridge, kinda Dukes of Hazard. See for yourself…

Tonight, the thing I appreciate most about my childhood was being exposed to a variety of crazy foods. Tonight I had two artichokes and a handful of prunes for dinner. Who does that? I think I inherited some insane food gene because that's actually pretty normal for me.

Let me take just a moment to tell you how much I love artichokes. They are food from the gods! If you've never had one, you are missing a unique experience. I make them as I learned from my mom – cut off the stem, put them in a double boiler, and steam the crap out of them until the leaves peel off easily.

Use your teeth to scrape off the chunky end of each leaf, that is the meat. Then dip each leaf in a mixture of mayo and lemon juice.


Once you've eaten all the leaves, cut away the tiny soft leaves and the "hair" underneath leaving the heart.

That is the best best best part. Soooooooo yummy. I am sitting here basking in the afterglow of artichoke. That is a pretty darn good feeling.

One cool thing I learned tonight, this is what an artichoke looks like when growing in the wild… So pretty.

And here is the nutritional value. They make supplements out of artichoke, so you know it's gotta be good for you!

Yes, you read that right… 25 calories in one artichoke! Holy cow! Of course, I pretty much kill that by dipping it in mayo, but it's well worth it.


Read and post comments | Send to a friend