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spinach pesto couscous with prawns on top

Spinach Pesto with Couscous and Shrimp

Packed with greens, this Spinach Pesto with Couscous and Shrimp wholesome dinner is ready in 15 minutes.

Course Main Course
Cuisine French
Keyword lentil recipe, pesto
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Author Samantha


  • 5 oz 142 grams spinach (one clamshell of baby spinach)
  • 1 cup fresh basil leaves
  • 1/4 cup pine nuts
  • 1 clove garlic
  • 1/4 cup olive oil
  • 1/2 medium lemon, grind and pith (white layer underneath skin) removed
  • 1/4 tsp sea salt
  • 2 cups Israeli couscous (pearl couscous)
  • 4 cups cold water
  • 400 grams raw prawns or shrimp
  • 1 tbsp olive oil
  • 1/4 tsp crushed red pepper flakes


  1. Bring 4 cups of salted water to a boil. Add couscous, cover, and reduce heat. Cook, undisturbed for 15 minutes. Fluff with a fork.

  2. Meanwhile,place spinach, basil, pin nuts, garlic clove, 1/4 cup olive oil, 1/2 lemon (with grind and pith removed), and 1/4 tsp sea salt into a blender. Blend until smooth. Pour over cooked couscous and mix until fully coated.

  3. In a medium bowl, toss together prawns, olive oil, and red pepper flakes. Heat a large skillet to medium-high and cooked prawns until pink, turning once. About 6-7 minutes total.

  4. Top pesto couscous with prawns and serve.