Spicy Sesame Tahini Shrimp with Israeli Couscous

Serves Prep Time Cook Time  Total Time
2 20 10 30


This couscous bowl takes grain bowls to the next level! Featuring a spicy Sesame Tahini shrimp, flavorful Israeli couscous, and plenty of fresh veggies. Huge thanks to Ray aka @raynboweats for this fabulous recipe! 


1 lb Shrimp (Wild Caught, deveined)⁣
1 Lemon (1/2 for shrimp, 1/2 for serving)⁣
1 Tbsp Extra Virgin Olive Oil EVOO⁣
1 Roasted Red Bell Pepper (Diced)
1 Persian Cucumber (Diced)
1 Shallot (Thinly Sliced)
1/4 cup Olives (Chopped)
1 cup Artichoke hearts (Chopped)
1 cup Israeli Couscous + 1½ cup water⁣
(Optional) Cayenne Pepper
(Optional) Handful of Mixed Greens
6 Tbsp
DRESS IT UP DRESSING Sesame Tahini Dressing (1/2 for shrimp, 1/2 for couscous bowl)


For the shrimp:

Devein and remove the shell. Then rinse in cold water followed by half the lemon juice. Drain and pat dry. Add 3 Tbsp Sesame Tahini, a dash of Cayenne, and set aside.⁣

⁣For the couscous:

In a nonstick pan on medium heat add 1 Tsp EVOO, toss in the couscous and sauté for about 3 minutes. This will give the couscous depth. Add 1/2 Tsp salt, 1½ C hot water, and bring to boil. Reduce heat to med-low, cover, and let it cook until done.⁣

⁣For the rest:

Chop all veggies according to above directions, and begin cooking the shrimp. Cook the shrimp on medium heat, using 1 Tsp EVOO at a time. I cooked it in 2 batches, 2 minutes per side and added a hint of butter at the end. ⁣

Combine the veggies and couscous with 3 Tbsp Sesame Tahini dressing. Salt and pepper to taste. Plate everything and enjoy!


P.S. for anyone in the Frisco, TX area, check out Ray‘s local hommus business!

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