What I made as a personal chef in Beverly Hills. grilled Colossal shrimp. preserved lemon cous cous
What I made as a personal chef in Beverly Hills. grilled COLOSSAL shrimp. preserved lemon cous cous is a medium Mediterranean recipe that serves 4. 460 calories per serving. Recipe by Brian min on YouTube.
Prep: 50 min | Cook: 1 hr 5 min | Total: 2 hrs 10 min
Cost: $25.06 total, $6.27 per serving
Ingredients
- 1.5 lb Large Shrimp (peeled, deveined, butterfly cut through the back to remove vein and keep tail flap)
- 3 Tbsp Olive Oil (extra virgin for marinade)
- 2 cloves Garlic (grated)
- 1 tsp Turmeric (ground)
- 1 tsp Cumin (ground)
- 1 tsp Smoked Paprika
- 1 tsp Oregano (dried)
- 0.5 tsp Onion Powder
- 1 tsp Brown Sugar
- to taste Sea Salt (added after grilling shrimp)
- 1 cup Couscous (medium grain, rinsed before steaming)
- 1 Tbsp Butter (unsalted, cut into small pieces)
- 1 whole Preserved Lemon (rind only, finely chopped)
- 2 medium Heirloom Tomatoes (chopped)
- 1 large Cucumber (seedless) (diced)
- 0.25 cup Kalamata Olives (pitted, sliced)
- 2 Tbsp Pickled Shallots (chopped, plus 1 Tbsp of the pickling liquid for dressing)
- 2 Tbsp Fresh Parsley (chopped)
- 1 Tbsp Fresh Mint (chopped)
- 1 large Avocado (cubed)
- 1 tsp Za'atar
- 2 Tbsp Fresh Lemon Juice (plus extra for drizzling shrimp)
- 1 cup Labneh (strained yogurt) (thick Middle Eastern strained yogurt)
- 1 tsp Honey
- 1 head Cauliflower (cut into florets, about 1 lb)
Instructions
Butterfly and Clean Shrimp
Using a sharp chef's knife, cut each shrimp along the back, remove the vein and keep the tail flap attached. Rinse briefly under cold water and pat dry.
Time: PT10M
Prepare Shrimp Marinade
In a small bowl combine olive oil, grated garlic, turmeric, cumin, smoked paprika, oregano, onion powder, and brown sugar. Mix until a smooth paste forms.
Time: PT5M
Marinate Shrimp
Place the cleaned shrimp in a zip‑top bag or shallow dish, pour the marinade over, and toss to coat evenly. Refrigerate for 15 minutes.
Time: PT15M
Rinse and Steam Couscous – First 10 Minutes
Place 1 cup couscous in a fine mesh sieve and rinse under cold water until water runs clear. Transfer to a saucepan with 1 cup water, cover, and steam for 10 minutes.
Time: PT10M
Break Couscous and Steam – Second 10 Minutes
After the first steam, fluff the couscous with a fork to break up clumps. Cover again and steam for another 10 minutes.
Time: PT10M
Final Steam with Butter and Salt
Add 1 Tbsp olive oil, 1 Tbsp butter, and ½ tsp sea salt to the couscous. Fluff, then steam for a third 10‑minute cycle.
Time: PT10M
Season Couscous with Preserved Lemon
Finely chop the rind of one preserved lemon. Stir the rind and 2 Tbsp of the pickled‑shallot liquid into the fluffy couscous. Adjust seasoning if needed.
Time: PT5M
Prepare Summer Side Salad & Dressing
In a large bowl combine chopped heirloom tomatoes, diced cucumber, sliced olives, chopped parsley, mint, cubed avocado, and pickled shallots. In a small bowl whisk olive oil, za'atar, lemon juice, and pickled‑shallot liquid; drizzle over salad and toss gently.
Time: PT15M
Roast Cauliflower
Preheat oven to 425°F. Toss cauliflower florets with olive oil, a pinch each of turmeric, cumin, smoked paprika, oregano, onion powder, and salt. Spread on a baking sheet and roast for 25 minutes, turning halfway, until golden and tender.
Time: PT25M
Temperature: 425°F
Make Herb Labneh Sauce
In a bowl combine 1 cup labneh, 1 Tbsp chopped parsley, 1 tsp chopped mint, 1 Tbsp olive oil, 1 Tbsp lemon juice, and 1 tsp honey. Mix until smooth.
Time: PT5M
Grill Shrimp
Preheat grill or grill pan to high heat (about 450°F). Grill butterflied shrimp skin‑side down for 4‑5 minutes, then flip and grill another 4‑5 minutes until opaque and lightly charred. Squeeze fresh lemon juice over the shrimp and sprinkle with sea salt.
Time: PT10M
Temperature: 450°F
Plate and Serve
Spoon a dollop of herb labneh onto each plate, arrange a mound of preserved‑lemon couscous, place grilled shrimp on top, add roasted cauliflower on the side, and finish with a generous serving of the cucumber‑tomato‑avocado salad.
Time: PT5M
Nutrition Facts
- Calories
- 460
- Protein
- 28 g
- Carbohydrates
- 38 g
- Fat
- 22 g
- Fiber
- 7 g
Dietary info: Pescatarian, Contains gluten, Contains dairy
Allergens: Shellfish, Dairy
Ingredient Substitutions
- Instead of Large Shrimp: large prawns
- Instead of Olive Oil: avocado oil
- Instead of Garlic: garlic paste
- Instead of Turmeric: curry powder (use less)
- Instead of Cumin: ground coriander
- Instead of Smoked Paprika: regular paprika
- Instead of Oregano: Italian seasoning
- Instead of Onion Powder: granulated onion
- Instead of Brown Sugar: honey (use less)
- Instead of Sea Salt: kosher salt
- Instead of Couscous: bulgur wheat
- Instead of Butter: margarine
- Instead of Preserved Lemon: fresh lemon zest + extra salt
- Instead of Heirloom Tomatoes: cherry tomatoes
- Instead of Cucumber (seedless): regular cucumber
- Instead of Kalamata Olives: green olives
- Instead of Pickled Shallots: pickled red onions
- Instead of Fresh Parsley: cilantro
- Instead of Fresh Mint: basil
- Instead of Avocado: ripe mango cubes
- Instead of Za'atar: herbes de Provence
- Instead of Fresh Lemon Juice: lime juice
- Instead of Labneh (strained yogurt): Greek yogurt (drain 2 hrs)
- Instead of Honey: agave syrup
- Instead of Cauliflower: broccoli
Equipment Needed
- Sharp Chef's Knife
- Cutting Board
- Mixing Bowls
- Small Bowl for Marinade
- Steamer Basket
- Saucepan (1‑qt)
- Baking Sheet
- Grill or Grill Pan
- Tongs
- Measuring Spoons
- Measuring Cups
- Wooden Spoon (optional)
Critical Steps — Do Not Skip
- Butterflying and cleaning shrimp to retain the tail flap
- Rinsing and triple‑steaming couscous for a fluffy texture
- Seasoning couscous with preserved lemon rind and pickled‑shallot liquid
- Roasting cauliflower until caramelized
- Grilling shrimp just enough to achieve char without overcooking
Chef Tips from the Video
- Butterfly the shrimp to expose more surface area for the spice rub and even cooking.
- Using preserved lemon rind adds a subtle salty‑lemon flavor that fresh lemon cannot replicate.
- A quick squeeze of fresh lemon juice over the hot shrimp brightens the flavor and balances the spice.
Troubleshooting
Shrimp turn rubbery.
Grill shrimp only until they turn opaque and develop a light char; remove from heat immediately. Overcooking causes a tough texture.
Couscous is clumpy.
Rinse thoroughly before cooking and fluff with a fork between each 10‑minute steam. Adding a little extra water (1‑2 Tbsp) during the final steam helps loosen grains.
Salad becomes soggy.
Dress the salad just before serving and keep avocado cubes separate until plating.
Storage
Refrigerator: Store cooked shrimp, couscous, salad, roasted cauliflower, and labneh sauce in airtight containers for up to 3 days.
Freezer: Raw marinated shrimp can be frozen for up to 2 months; thaw overnight in the fridge before cooking.
Room temperature: Do not leave the assembled dish at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate shrimp up to 4 hours ahead; keep refrigerated.
- Steam couscous and store in the fridge; re‑heat gently with a splash of water before serving.
- Prepare the herb labneh sauce a day in advance; it flavors develop overnight.
- Chop vegetables for the salad and keep dressing separate until serving.
Frequently Asked Questions
What is the cultural significance and history of grilled shrimp with preserved lemon couscous in Mediterranean cuisine?
Grilled seafood seasoned with aromatic spices is a staple of coastal Mediterranean cooking, especially in North African countries like Morocco and Tunisia where preserved lemons are a hallmark ingredient. The combination of smoky shrimp, lemon‑infused couscous, and fresh herb labneh reflects the region’s love for bright, balanced flavors that celebrate both land and sea.
What are the traditional regional variations of couscous dishes in North African cuisine?
In Morocco, couscous is often steamed three times and mixed with vegetables, raisins, and a blend of spices called ras el hanout. Tunisian couscous may include harissa for heat, while Algerian versions frequently incorporate preserved lemons and chickpeas. This recipe follows the Moroccan tradition of triple‑steaming and adds preserved lemon for authenticity.
How is herb labneh traditionally served in Middle Eastern cuisine?
Labneh is traditionally spread on flatbread, drizzled with olive oil, and sprinkled with herbs like mint or za'atar. It can also be served as a dip alongside fresh vegetables or as a creamy topping for grilled meats, much like the herb‑infused labneh used in this dish.
What occasions or celebrations is grilled shrimp with preserved lemon couscous traditionally associated with in Mediterranean culture?
Grilled seafood dishes are common at summer gatherings, beach picnics, and festive family meals in Mediterranean coastal towns. The light yet flavorful profile makes it a popular choice for Ramadan iftars, Easter brunches, and holiday barbecues.
What are the authentic traditional ingredients for preserved lemon couscous versus acceptable substitutes?
Authentic preserved lemons are lemons fermented in salt and their own juices, providing a salty‑mellow citrus flavor. If unavailable, a mix of fresh lemon zest plus a pinch of sea salt can mimic the aroma, though the depth of flavor will be less complex.
What are the most common mistakes to avoid when making grilled shrimp with herb labneh and couscous?
Common errors include over‑marinating shrimp (which can make them mushy), overcooking the shrimp on the grill (resulting in rubbery texture), and not rinsing the couscous before steaming (causing clumps). Also, adding salt to the shrimp marinade makes seasoning unpredictable; season after grilling instead.
Why does this recipe use a triple‑steaming method for couscous instead of a single‑steam or microwave method?
Triple‑steaming gently separates each grain, creating a light, fluffy texture that absorbs flavors without becoming mushy. A single steam often leaves the couscous dense, while microwave methods can produce uneven cooking and clumping.
Can I make the herb labneh sauce ahead of time and how should I store it?
Yes, the labneh sauce can be prepared up to 24 hours in advance. Store it in an airtight container in the refrigerator; bring to room temperature and give it a quick stir before serving.
What texture and appearance should I look for when the roasted cauliflower is done?
The cauliflower should be golden‑brown on the edges with a tender interior that can be pierced easily with a fork. Slight caramelization indicates the spices have developed flavor and the cauliflower will complement the smoky shrimp.
What does the YouTube channel Brian min specialize in?
The YouTube channel Brian min specializes in upscale, health‑focused Mediterranean and Middle Eastern cuisine, often featuring fresh herbs, bold spices, and elegant plating for home chefs who want restaurant‑quality meals.
How does the YouTube channel Brian min's approach to Mediterranean cooking differ from other cooking channels?
Brian min emphasizes precise technique—such as butterfly‑cutting shrimp and triple‑steaming couscous—while also focusing on seasonal, market‑fresh ingredients and minimal use of salt for better flavor control. This methodical yet vibrant style sets the channel apart from more casual, shortcut‑oriented cooking channels.
Last updated: September 19, 2026
