Grilled Peach and Shrimp Couscous Bowls with Feta, Arugula, Avocado

Grilled Peach and Shrimp Couscous Bowls with Feta, Arugula, Avocado

This is what summer’s all about: grilled peaches and light, fluffy bowls of refreshing flavors....

This is what summer’s all about: grilled peaches and light, fluffy bowls of refreshing flavors.

Grilled Peach and Shrimp Couscous Bowls with Feta, Arugula, Avocado

I used to think grilled peaches were overrated until I had them in a salad recently and they were done so perfectly (and on ripe peaches.) Slightly sweet, warmed, and fork tender, they were like a delicacy. I knew I had to recreate them in a bowl meal, and since I’ve been on a couscous kick lately (have you tried my Mediterranean Couscous Salad?), here we are.

Grilled Peach and Shrimp Couscous Bowls with Feta, Arugula, Avocado

Feta is salty, arugula soaks up the dressing, and the avocado is the proverbial cherry on top. This is a nutrient-packed meal with tons of flavor and comes together so quickly, it’s an under 30 minute kind of meal, so make it on those busy summer nights. You’ll be happy you did!

If you don’t have a grill or a grill pan, you can also just cook the shrimp in an air fryer or sauté them in a pan – they won’t have those picturesque grill marks, but they’ll be just as flavorful.

Grilled Peach and Shrimp Couscous Bowls with Feta, Arugula, Avocado

Happy summer!

Grilled Peach and Shrimp Couscous Bowls with Feta, Arugula, Avocado

Prep Time 15 mins
Cook Time 10 mins
Servings 4 people

Ingredients

  • 1 cup dry couscous
  • 2 peaches, pitted and sliced into ¼-inch thick pieces
  • 6 tablespoons extra virgin olive oil
  • 1 pound shrimp, peeled and deveined
  • ½ teaspoon garlic powder
  • salt and pepper
  • 3 tablespoons red wine vinegar
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon Dijon mustard
  • 1.5 teaspoons honey (or more, if you like a sweeter dressing)
  • 3 packed cups baby arugula
  • 1/2 cup crumbled feta cheese
  • 2 peeled and pitted avocadoes, cubed

Instructions

  • Cook the couscous according to package directions.
  • Brush the peach slices with olive oil. In a medium bowl, toss the shrimp with 2 tablespoons of olive oil and season with garlic powder, salt, and pepper.
  • Meanwhile, heat a grill pan over medium-high heat. Once hot, add the peaches and grill for 2 minutes per side. Set aside. Add the shrimp and cook for 3 minutes, flip and cook another 2 minutes or until C-shaped and opaque.Remove from heat and set aside. Set the peaches on a cutting board and chop into ½-inch pieces and set aside (this is optional, but I prefer my peaches chopped in salads so each bite has a little bit of peach!)
  • In a large mixing bowl, whisk together 2 tablespoons extra virgin olive oil, red wine vinegar, red pepper flakes, Dijon mustard, honey, and season with salt and pepper. Taste and if too tangy, add more honey and whisk again. Add the cooked couscous, arugula, half of the feta, and toss to combine.  Divide the salads into bowls, top with cooked shrimp, peach slices, avocado, and remaining feta. Serve.
with love, Ali

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