Mediterranean Shrimp and Pearl Couscous Bowl with Whipped Feta and Charred Lemon

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A bright, weeknight-friendly Mediterranean bowl that pairs plump paprika-rubbed shrimp with toasted pearl couscous, crisp cucumbers, briny olives, and a cloud of whipped feta. Squeeze the charred lemon over everything at the table for a smoky-citrus finish that ties the whole bowl together.

Nutrition Facts

Per serving (estimated)

• 610 kcalCalories
• 26 gFat
• 7 gSaturated Fat
• 58 gCarbs
• 5 gFiber
• 6 gSugar
• 38 gProtein
• 980 mgSodium
• 720 mgPotassium
• 240 mgCalcium
• 4.5 mgIron
• 28 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the Whipped Feta

• 6 oz block feta cheese, crumbled (preferably in brine)
• 1/4 cup plain whole-milk Greek yogurt
• 2 tbsp extra-virgin olive oil
• 1 small garlic clove, grated
• 1 tbsp fresh lemon juice
• Black pepper to taste

For the Pearl Couscous

• 1 1/2 cups pearl (Israeli) couscous
• 2 1/2 cups low-sodium chicken or vegetable broth
• 1 tbsp olive oil
• 1/2 tsp kosher salt

For the Shrimp

• 1 1/2 lbs large shrimp, peeled and deveined
• 2 tbsp extra-virgin olive oil
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 tsp red pepper flakes
• Zest and juice of 1 lemon
• 3/4 tsp kosher salt
• Freshly ground black pepper

For the Bowl Assembly

• 1 cup cherry tomatoes, halved
• 1 English cucumber, diced
• 1/3 cup pitted kalamata olives, halved
• 2 tbsp capers, drained and roughly chopped
• 1/3 cup oil-packed sun-dried tomatoes, drained and chopped
• 1 lemon, halved for charring
• 1/4 cup chopped fresh flat-leaf parsley
• 2 tbsp chopped fresh dill
• 2 tbsp toasted pine nuts
• Extra-virgin olive oil, for drizzling

Directions

1. Make the whipped feta: In a small food processor, combine the crumbled feta, Greek yogurt, olive oil, grated garlic, lemon juice, and a few grinds of black pepper. Blend for 1-2 minutes, scraping once, until completely smooth and creamy. Transfer to a bowl and refrigerate while you prepare everything else.
2. Toast the couscous: Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the pearl couscous and stir frequently for 2-3 minutes until the pearls turn pale golden and smell nutty. Pour in the broth and add the salt, bring to a brisk boil, then reduce heat to low, cover, and simmer for 10-12 minutes until the liquid is absorbed and the couscous is tender. Fluff with a fork and set aside, covered.
3. Char the lemon: Heat a large cast-iron or heavy skillet over high heat until smoking hot. Place the lemon halves cut-side down and press gently; char undisturbed for 2-3 minutes until deeply blackened in spots. Transfer to a small plate.
4. Season and cook the shrimp: Pat the shrimp very dry, then toss in a bowl with the olive oil, garlic, smoked paprika, red pepper flakes, lemon zest, salt, and several grinds of pepper. Return the same skillet to high heat. When very hot, add the shrimp in a single layer and cook 60-90 seconds per side, just until pink, opaque, and lightly charred at the edges. Squeeze the juice of one charred lemon half over the shrimp and toss once.
5. Build the bowls: Divide the warm couscous among 4 wide, shallow bowls. Spoon a generous dollop of whipped feta onto one side of each bowl, then arrange the shrimp, cherry tomatoes, cucumber, olives, capers, and sun-dried tomatoes in sections around the couscous.
6. Finish and serve: Drizzle everything with a thread of good olive oil, scatter the parsley, dill, and toasted pine nuts over the top, and serve immediately with the remaining charred lemon half for squeezing at the table.

Cook’s Notes

• Use block feta packed in brine (sold in tubs) for the creamiest, most flavorful whipped feta; pre-crumbled feta will make the spread grainy.
• Pat the shrimp completely dry before seasoning so they sear rather than steam in the skillet.
• Pearl couscous can be swapped for orzo (cook 8-9 minutes) or even cooked quinoa for a gluten-free version.
• The whipped feta can be made up to 2 days ahead and stored covered in the fridge; let it sit at room temperature for 15 minutes before serving to loosen.
• For a one-pan shortcut, char the lemon and cook the shrimp in the same skillet used to toast the couscous to build extra flavor.

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