Name: Lemon Herb Grilled Shrimp with Couscous and Roasted Vegetables
Prep time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 200 g shrimp; 150 g couscous; 100 g zucchini; 100 g bell pepper; 100 g cherry tomatoes; 2 tbsp olive oil; 1 item lemon; 2 clove garlic; 10 g parsley; 1 tsp salt; 0.5 tsp black pepper

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Lemon Herb Grilled Shrimp with Couscous and Roasted Vegetables

Lemon Herb Grilled Shrimp with Couscous and Roasted Vegetables

A light yet filling meal with grilled shrimp, couscous, and a medley of roasted vegetables.

Provides a balanced mix of protein, carbohydrates, and vegetables to support energy needs for cycle training.

Ingredients:

200
g
shrimp
150
g
couscous
100
g
zucchini
100
g
bell pepper
100
g
cherry tomatoes
2
tbsp
olive oil
1
item
lemon
2
clove
garlic
10
g
parsley
1
tsp
salt
0.5
tsp
black pepper

Preparation Time: 30 minutes

Instructions:

Preheat the grill to medium-high heat.
In a bowl, mix shrimp with olive oil, juice of half a lemon, minced garlic, salt, and pepper.
Grill shrimp for about 2-3 minutes on each side until cooked through.
Cook couscous according to package instructions.
Chop zucchini and bell pepper into bite-sized pieces.
Toss zucchini, bell pepper, and cherry tomatoes with olive oil, salt, and pepper.
Roast vegetables in the oven at 200°C for about 15 minutes until tender.
Serve grilled shrimp over couscous with roasted vegetables on the side.
Garnish with chopped parsley and remaining lemon wedges.

Nutrition	Per Serving 680 g	Per 100g
Energy	900 kcal	132 kcal
Protein	50 g	7.4 g
Fibre	12 g	1.8 g
Salt	2 g	0.3 g
Sugar	10 g	1.5 g
Carbohydrates	110 g	16.2 g
Fat	30 g	4.4 g

200
g
shrimp
150
g
couscous
100
g
zucchini
100
g
bell pepper
100
g
cherry tomatoes
2
tbsp
olive oil
1
item
lemon
2
clove
garlic
10
g
parsley
1
tsp
salt
0.5
tsp
black pepper

Preheat the grill to medium-high heat.

In a bowl, mix shrimp with olive oil, juice of half a lemon, minced garlic, salt, and pepper.

Grill shrimp for about 2-3 minutes on each side until cooked through.

Cook couscous according to package instructions.

Chop zucchini and bell pepper into bite-sized pieces.

Toss zucchini, bell pepper, and cherry tomatoes with olive oil, salt, and pepper.

Roast vegetables in the oven at 200°C for about 15 minutes until tender.

Serve grilled shrimp over couscous with roasted vegetables on the side.

Garnish with chopped parsley and remaining lemon wedges.

Lemon Herb Grilled Shrimp with Couscous and Roasted Vegetables Lemon Herb Grilled Shrimp with Couscous and Roasted Vegetables

Ingredients:

Preparation Time: 30 minutes

Instructions:

Lemon Herb Grilled Shrimp with Couscous and Roasted Vegetables

Lemon Herb Grilled Shrimp with Couscous and Roasted Vegetables