You are here: Home » Recipes » Pesto Shrimp with Couscous Pesto Shrimp with Couscous Kitchen Tested Yield 2 servings Prep 10 mins Cook 15 mins A heart-shaped parchment packet holds a healthy meal shrimp and couscous. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail We liked the sun-dried tomato pesto here, but traditional basil pesto also works well. Ingredients 1/3 cup hot reduced-sodium chicken or vegetable broth1/2 cup uncooked couscous1/2 cup chopped red bell peppers1/2 cup slivered onion2 tablespoons olive oil1 teaspoon Freshly ground black pepper1/2 teaspoon salt1/2 pound large shrimp, shelled and deveined4 tablespoons sun-dried tomato pesto Instructions Preheat oven to 425F. Pour broth over couscous; cover and let stand 5 minutes. Combine couscous, bell peppers, onion, oil, salt and pepper in a medium bowl; mix well. Fold two 15-inch square pieces of parchment paper in half; cut into heart shapes. Unfold and place couscous mixture on one side of each sheet next to the fold. Arrange shrimp in a single layer over couscous mixture; top with pesto. Fold and tightly seal the edges with narrow folds. Place packets on a baking sheet and bake 15 minutes. Remove packets from oven and transfer to individual serving plates. Cut open packets and serve. Recipe by Dave DiResta and Joanne Foran.