Lemon Artichoke Cous-Cous with Shrimp

In the world of eating cleaner and healthier, sometimes finding recipes that don’t make food taste like cardboard or bland can be a bit of a struggle-fest. I know I had those worries.

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I love food. Like, I really really love food. I go into a another zone of reality when a plate is placed before me with delicious scrumptious foods. I simply cannot get enough of it; so, as you can imagine, switching to clean eating scared me; all I could think of was “BLAH, rice cakes! ICK! goodbye flavor!”

Well I was wrong…THANK GOD! Especially when it comes to dishes that cleverly use a wide-spread variety of flavors…like lemon, dill, parsley, and garlic! (yay Italian roots!)

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Anything with the words “lemon”, “artichoke” and “shrimp” together in one recipe immediately sends me into a tizzy of excitement…and why not?! It’s practically a meal fit for the gods!

So this Lemon Artichoke Cous-Cous with Shrimp is a definite keeper in the clean-eats (and normal modes of eating for you burger, beer-sluggin’ eaters too hehe) category. I found this originally on Foxeslovelemons.com, and added a slight change of regular whole-wheat cous-cous instead of pearl cous-cous.

Let’s get to that recipe!

  • Serving size: 4 people
  • Preparation time: 10 minutes
  • Cooking Time: 10 minutes (max)


  • 2-1/4 cups less-sodium chicken broth
  • 1-1/2 cups Whole Wheat Cous-Cous
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 small shallot, minced
  • 1 can (14 ounces) artichoke quarters, drained
  • 1 pound 26-30 count peeled and deveined shrimp, tails removed, patted dry
  • 1/4 teaspoon ground black pepper
  • Pinch of red pepper flakes
  • Juice of 1 lemon
  • Zest of 1/2 lemon
  • 1 tablespoon roughly chopped fresh dill
  • 1 tablespoon roughly chopped fresh parsley
  • 1/3 cup shaved Parmesan cheese, for garnish


  1. In medium sauce-pot, bring broth to boil over medium-high heat. Stir in couscous. Reduce heat to medium; cook 5 to 8 minutes or until couscous is tender. Set aside.
  2. Meanwhile, in large skillet, heat oil over medium-high heat. Add garlic and shallot; cook 2 minutes, stirring frequently. Add artichokes, shrimp, black pepper and red pepper flakes; cook until shrimp turn opaque throughout, stirring occasionally, about 4 minutes. {Personally, I covered the skillet for 1 minute to get more juices going and flowing, before proceeding to Step 3 :P}. Turn off skillet.
  3. Add lemon juice, lemon zest, dill, parsley and couscous; toss until well combined. Serve in warm bowls garnished with cheese.

I immediately fell in love with this dish when I started smelling the garlic in the air. My favorite moment in this dish was adding all the chopped parsley, dill, lemon zest, and lemon together with the cous-cous and shrimp artichoke. It was a beautiful match made in food heaven.

I will definitely revisit this recipe for many years to come, and maybe add a few tweaks here and there to make it even more delicious and irresistible!

What do you guys think about this recipe? Any fun renditions or revisions you can make to this dish? Comment and share below!


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