Recipes Ingredients Seafood Recipes Shrimp Recipes Shrimp with Zucchini and Spicy Couscous Be the first to rate & review! By Sarah Carey Sarah Carey Sarah is the food content director for Martha Stewart Brand and a freelance food editor, recipe developer, and food stylist working in NYC. Previously she was the food director for Martha Stewart Living magazine, and the editor-in-chief of Everyday Food. You can see her thousands of fun and informative cooking videos on the Everyday Food YouTube channel. Editorial Guidelines Updated on January 27, 2022 Rate PRINT Share Prep Time: 15 mins Total Time: 25 mins Servings: 4 A one-skillet dinner that borrows flavors from chile verde. The couscous gets tang and heat from the salsa, and earthy notes from canned green chiles. Ingredients 2 tablespoons extra-virgin olive oil 1 small onion, thinly sliced (1 cup) Kosher salt (we use Diamond Crystal) and freshly ground pepper 1 zucchini, halved lengthwise and cut into ¼-inch-thick slices (2 cups) 1 cup green salsa, such as Xochitl, plus more for serving 1 can (4.5ounces) chopped mild green chiles, such as Old El Paso 1 cup couscous 1 pound peeled, deveined large shrimp ½ cup frozen peas Sour cream and sliced radishes, for serving Directions Heat a large straight-sided skillet over medium-high. Swirl in oil. Add onion and 1 teaspoon salt; cook, stirring, 1 minute. Add zucchini; cook until beginning to soften, about 2 minutes. Add salsa, chiles, and 1/4 cup water; bring to a boil. Stir in couscous, then top with shrimp in an even layer. Reduce heat to low, cover, and cook 5 minutes. Sprinkle with peas, cover, and cook until shrimp are opaque and couscous has absorbed all of liquid, 1 to 2 minutes more. Serve with sour cream, sliced radishes, and more salsa. Johnny Miller Originally appeared: Martha Stewart Living, October 2021 Rate It PRINT