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This zesty mix of grilled shrimp, loads of colorful veggies, and fluffy pearl couscous is a real crowd-pleaser. The lively chimichurri sauce brings a punch of herbal flavor, and it's just right for those sunny days when you don't want to be stuck in the kitchen.
One summer my garden was overflowing with herbs, so I threw this dish together on a whim. It’s now what I always make when we have friends over since I can prep most of it before anyone shows up. Every time, someone ends up asking for the details.
Tasty Ingredients
- Pearl couscous: Chewy and sturdy, it soaks up all that good sauce
- Fresh parsley: Major flavor player for real chimichurri—super clean and herby
- Mint: Brings an extra punch and lightness that’s awesome with all the garlic
- Fresh lemon juice: Wakes up all the other flavors and keeps those herbs from turning brown
- Good olive oil: Makes the chimichurri nice and smooth
- Garlic cloves: Delivers that bold pop—just use nice, firm ones (no green inside)
- Red chili flakes: Give a gentle heat but don’t overpower the seafood
- Big shrimp: Suck up the flavors fast—wild-caught are best if you spot them
- Asparagus: Crunch and a little earthiness—grab sturdy stalks with closed tips
- Red bell pepper: Adds natural sweetness and color—pick shiny, heavy ones for the win
Easy How-To
- Serve it all up:
- Rough-cut your grilled veggies so they’re bite-sized, similar to the shrimp and couscous. Stir everything together in your big bowl so all the good stuff’s blended. Pour on the last bit of chimichurri just before eating. This dish is tasty both warm and chilled, so serve however you like.
- Grill shrimp and veggies:
- Heat your gas grill or a grill pan until super hot. Salt and pepper the shrimp well. Lightly oil your grill and spread shrimp and veggies out in one layer. The shrimp curl and turn pink in about 1-2 minutes a side. Cook veggies ‘til they get those nice grill lines but stay crisp. Do it in shifts if your grill’s small.
- Mix couscous with chimichurri:
- Once drained, while couscous is still a bit warm, drop half your chimichurri in and mix so every grain’s coated. Let this cool a bit while you grill up the rest.
- Blend up the chimichurri:
- While the couscous is going, toss parsley, mint, lemon juice, olive oil, garlic, chili flakes, and a pinch of salt into a food processor. Blend until it’s bright green and mostly smooth, but still flecked with herbs. Should pour, but not be watery. Taste and tweak until it’s a punchy, herby, garlicky sauce with a nice kick.
- Cook the couscous:
- Boil a big pot of salted water (should taste salty like the sea). Drop in the couscous and cook just ’til it’s nearly done—usually 7 to 10 minutes. It should be tender but springy, not mushy. Drain it well and skip rinsing, so it stays starchy for the sauce.
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If I’m being honest, chimichurri steals the show here. My grandma first taught me how to make it when I was eight, perched on a stool in her kitchen. She always said to chop the herbs by hand—never with a machine—so the oils come out gently. I take some shortcuts now, but her mix of fresh green herbs, garlic, and plenty of tang still keeps her Argentinian vibe alive.
Switch It Up
Feel free to use what you’ve got! Swap the pearl couscous for orzo, farro, or even quinoa—they’re all tasty, but cooking time will change a bit. Just go for that almost-bite, not mushy, when checking doneness.
Storing Tips
This meal gets even tastier if you let it sit! Store it tightly covered in the fridge and it’ll keep four about three days. Hold back a little of the chimichurri to pour over before you eat any leftovers.
Tasty Pairings
You can serve this as the main event or next to something else. A leafy salad with a squeeze of lemon and some olive oil on top matches up perfectly with all those herby flavors.
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Frequently Asked Questions
- → What's the best way to get couscous just right for this?
Start by boiling salted water, drop in the couscous, and let it bubble for about 7 to 10 minutes—check your package too. Once it's softened up, drain any extra water, then give it all a gentle stir before you toss in that herby sauce.
- → Are other veggies okay instead of what's listed?
Definitely—feel free to switch up asparagus and red pepper with squash, cherry tomatoes, or whatever you feel like grilling.
- → How do I keep shrimp from getting rubbery on the grill?
Heat up the grill, season the shrimp, then lay them on for just a minute or two on each side until they're pink and curly. Don’t walk away—they cook fast and you don’t want them tough.
- → Should I eat this cold or warmed up?
This bowl keeps it flexible. You can enjoy it right from the fridge or after letting it sit out, so it’s awesome for prepping ahead or outdoor hangs.
- → Can I make the chimichurri before I need it?
For sure—you can whip up and stash the chimichurri in the fridge a couple of days early. Just give it a solid stir before you add it in.