This recipe is so quick and simple, you’ll have it whipped up on a weeknight in no time. Shrimp and pesto couscous with roasted tomatoes and mozzarella! The roasted tomatoes are sweet and juicy, the mozzarella is a little melty, and the couscous is chewy and delicious.
This was a super quick throw together meal for us on a weeknight. Very easy to make and quick! You can leave out the shrimp to make it vegetarian or add some yummy tofu.
I use mini mozzarella balls for this recipe. They come in little 1oz packs of 3 miniature balls, perfect for snacking on the extras! And if you haven’t tried this McCormick Perfect Pinch garlic and herb salt free seasoning you’re truly missing out. This seasoning has changed the game for me. I add it to almost everything!
This recipe makes about 6 servings 🙂
- 12 medium-large shrimp, peeled and deveined
- 2 cups couscous, uncooked
- 4-6 oz mini mozzarella balls, cut into quarters
- 10oz grape tomatoes, halved
- 6oz premade pesto sauce
- parmesan cheese
- McCormick Perfect Pinch garlic and herb salt free seasoning
- olive oil
- dried parsley
Preheat oven to 400 degrees. Toss tomatoes in olive oil with salt and pepper then arrange in a single layer on a sheet pan (use aluminum foil on sheet pan for easy clean up). Roast in top 1/3 of oven for approximately 10 minutes.
Cook couscous according to package directions. While couscous is simmering, heat olive oil in a small pan over medium-high heat. Season shrimp with McCormick seasoning and add to pan. Shrimp cook fast and only need about 2 minutes per side. Once they are light pink they are cooked through. Set aside
Combine cooked couscous, pesto, and a drizzle of olive oil. Then stir in tomatoes and mozzarella. Top with shrimp, Parmesan cheese, and a sprinkle of parsley.