Ingredients

For the Grilled Shrimp
1 pound large shrimp, peeled and deveined
1 tablespoon olive oil
Zest and juice of 1 lemon
1 clove garlic, minced
1 tablespoon fresh parsley, chopped
1 teaspoon paprika
1/2 teaspoon black pepper

For the Couscous Salad
1 cup whole wheat couscous
1 1/4 cups low-sodium vegetable broth
1/2 cup cucumber, diced
1/2 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
2 tablespoons fresh mint, chopped
2 tablespoons fresh parsley, chopped
Juice of 1 lemon

For the Roasted Vegetables
1 small eggplant, diced
1 zucchini, sliced
1 red bell pepper, sliced
1 tablespoon olive oil
Black pepper to taste

Instructions

Prepare the Shrimp:
In a bowl, toss shrimp with olive oil, lemon zest, lemon juice, garlic, parsley, paprika, and black pepper. Marinate for 15–20 minutes.
Grill shrimp on medium-high heat for 2–3 minutes per side until pink and slightly charred.

Prepare the Couscous Salad:
Bring vegetable broth to a boil. Stir in couscous, cover, and remove from heat. Let sit for 5 minutes, then fluff with a fork. Add diced cucumber, cherry tomatoes, red onion, mint, parsley, and lemon juice. Stir gently to combine.

Roast the Vegetables:
Preheat oven to 400°F (200°C). Toss diced eggplant, zucchini, and red bell pepper with olive oil and black pepper. Spread on a baking sheet and roast for 20–25 minutes until tender and golden.

Assemble the Plate:
Spoon the couscous salad onto the plate. Arrange a portion of roasted vegetables alongside. Top with a generous helping of grilled shrimp. Garnish with fresh herbs and a lemon wedge for extra brightness.