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This light summer dish matches pearl couscous (little spheres of toasted semolina dough) with crisp shrimp and tender, garlicky zucchini. We’re spicing the shrimp with the exciting flavors of ground fennel, turmeric and Aleppo pepper. It all comes together in a well-balanced tomato sauce, made with a bit of tart verjus rouge—the juice of young red grapes—and rich butter.

Ethan Mick

with Sautéed Zucchini

Spiced Shrimp & Pearl Couscous

Shrimp

Pearl Couscous

Garlic

Zucchini

Parsley

Butter

Tomato Paste

Verjus Rouge

Summer Couscous Spice Blend (Ground Fennel, Ground Turmeric & Aleppo Pepper)

Ingredients

[Heat a medium pot of salted water to boiling on high.](#) Once boiling, add the **couscous** and cook 6 to 8 minutes, or until tender. Turn off the heat. Reserving **½ cup of the couscous cooking water**, thoroughly drain the cooked couscous and return to the pot.

Cook the couscous:

While the couscous cooks, wash and dry the fresh produce. Cut off and discard the ends of the zucchini. [Quarter the zucchini lengthwise; slice crosswise into ¼-inch-thick pieces.](#) [Peel and mince the garlic.](#) Finely chop the parsley leaves and stems.

Prepare the ingredients:

While the couscous continues to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the **zucchini** and **garlic**; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened and fragrant.

Cook the zucchini:

Add the **tomato paste** to the pan of zucchini; cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant. Add the **verjus** and **¼ cup of water**. Cook, stirring frequently and scraping up any browned bits from the bottom of the pan, 30 seconds to 1 minute, or until thoroughly combined; season with salt and pepper. Turn off the heat.

Make the sauce:

Pat the **shrimp** dry with paper towels and transfer to a bowl. Season with salt, pepper and the **spice blend**; toss to coat. Add the seasoned shrimp to the pan of zucchini and sauce. Cook on medium-high, stirring occasionally, 2 to 4 minutes, or until the shrimp are opaque and cooked through.

Add the shrimp:

Add the **cooked couscous**, **butter** and **half the reserved couscous cooking water** to the pan. Cook, stirring vigorously, 1 to 2 minutes, or until thoroughly combined; season with salt and pepper to taste. (If the sauce seems dry, gradually add the remaining couscous cooking water to achieve your desired consistency.) Divide between 2 dishes. Garnish with the **parsley**. Enjoy!