What’s better than a delicious dinner? One that is simple to make and is packed with great health benefits. This garlic shrimp and couscous recipe checks all the boxes. 


Shrimp has a variety of health benefits. It is high in several vitamins and minerals, and is a rich source of protein. Eating shrimp can also promote heart and brain health due to its content of omega-3 fatty acids.


Couscous is a staple in North African cooking—but this versatile ingredient can also be used as a non-traditional side dish in many classic recipes. Just one cup of couscous contains over half your daily recommended intake of selenium, a powerful antioxidant that helps fight inflammation and bad LDL cholesterol levels in the body.


It’s packed with vitamins B and C, manganese, selenium, iron, copper and potassium. Garlic has the potential to promote heart health, contain cancer-fighting characteristics, combat the common cold, act as a natural antibiotic, and clear your skin.

So, go ahead and give this recipe a try to enjoy the taste and the health benefits!

Garlic Shrimp with Couscous

Serves 4


For the Couscous

3 cups vegetable stock

1 ½ cups couscous

For the Garlic sauce:

¼ cup low sodium soy sauce

6 garlic cloves, peeled and minced

2 Tablespoons local honey

1 Tablespoon whole grain mustard

For the shrimp:

1 teaspoon Cajun seasoning

1 pound shrimp peeled and deveined

2 tablespoons olive oil

Green onions, sliced for garnish


For the couscous:

Place the stock into a medium size saucepan and place onto the stove, bring to a boil. Place the couscous into a heat resistant bowl, then pour over the hot stock. Cover the bowl with a lid or plastic wrap and allow to stand for 10 minutes.

For the garlic sauce:

Take a medium size bowl and add the soy sauce, garlic, honey and mustard then whisk to incorporate.

For the shrimp:

Season the shrimp with the Cajun spices, then take a medium-sized skillet and place over a medium high heat add the seasoned shrimp. Cook for 2 minutes, then turn over the shrimp and pour in the sauce, cook for a further 3 to 4 minutes. Until the shrimp are cooked through and the garlic sauce has thickened.

To serve:

Remove the lid or plastic from the couscous and, using a fork, fluff up the couscous, place equal amounts on four plates, spoon over the garlic shrimp and scatter over the green onions and serve.

Recipe: Chef Mark Allison