Vanilla Balsamic Shrimp over Couscous

Cooking Time: 20-25 min    Servings: 2

Products needed:

Vanilla Balsamic Vinegar


  • 3 tablespoons Olive Scene Vanilla Balsamic Vinegar
  • kosher salt
  • ½ cup Olive Scene bold Extra Virgin Olive Oil 
  • (Cerasuola, Leccino, Mission, Nevadillo Blanco, Picual)
  • 8 extra-large shrimp, peeled and deveined
  • 1 ½ cups chicken broth
  • pinch of saffron threads
  • 2 tablespoons chopped fresh basil, plus a few whole leaves for garnish (optional)
  • 1 tablespoon unsalted butter
  • ½ cup toasted pasta couscous (Israeli style) 
  • ¼ teaspoon freshly ground pepper


  1. In a medium bowl, combine balsamic vinegar with a pinch of salt.
  2. Slowly whisk in 1/3 cup of olive oil.
  3. Place shrimp in another bowl, and pour half of balsamic dressing on top. Refrigerate shrimp for 30 minutes.
  4. Place chicken broth and saffron a small saucepan.
  5. Bring to a boil, then reduce to a simmer and cook about 3 minutes.
  6. Add basil, butter, couscous, ½ teaspoon salt, and ¼ teaspoon pepper.
  7. Bring mixture back to a boil, then reduce to a simmer; cover and cook until couscous is tender and most of broth is absorbed, 8 to 10 minutes.
  8. Meanwhile, heat 2 tablespoons olive oil in a large sauté pan over medium-high heat.
  9. Add shrimp and ½ teaspoon salt.
  10. Sauté on one side for 3 minutes, then sauté other side until crisp and opaque, 3 minutes more.
  11. Place couscous on 2 plates; garnish with basil leaves (if using).
  12. Arrange shrimp on top, add pepper to taste, and drizzle with remaining Vanilla Balsamic Vinaigrette.
  13. Serve immediately.