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✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein30% · 47g
Carbs35% · 56g
Fat35% · 25g
4g
Fiber
1980mg
Sodium
7.2g
Protein / 100 cal
Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
73th pctl
More protein than 73% of 1,474 meals
Protein density
7.2g /100cal
Leaner than 92% of meals
vs Seafood average
14% lighter
This650
Avg759
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✕ High fiber✕ Lower sodium
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Allergens & dietary
Contains Allergens aren't itemized by this provider, check the package label before cooking.
Dietary✓ Under 650 Calories✓ High Protein✓ Pork-free
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
Scallions
Tomato
Mini Cucumber
Lemon
Garlic
Dill
Israeli Couscous
Veggie Stock Concentrate
Greek Vinaigrette
Yogurt
Sour Cream
Shrimp
Dried Oregano
Salt
Pepper
Olive Oil
How to make it
1
• Wash and dry produce.
• Trim and thinly slice scallions, separating whites
from greens. Dice tomato into ½-inch pieces.
Trim and quarter cucumber lengthwise; slice
crosswise into ½-inch pieces. Zest and quarter
lemon. Peel and mince or grate garlic. Finely
chop dill.
2
• Heat a drizzle of olive oil in a small pot over
medium-high heat. Add scallion whites;
cook, stirring, until fragrant, 30 seconds. Stir
in couscous, stock concentrate, 1 cup water
(2 cups for 4 servings), and a big pinch of salt.
Bring to a boil, then cover and reduce heat to low.
Cook until tender, 6-8 minutes. Keep covered off
heat until ready to serve.
3
• Meanwhile, in a small bowl, combine tomato,
cucumber, half the scallion greens, and half the
Greek vinaigrette (all for 4 servings). Season
with salt and pepper.
4
• In a second small bowl, combine yogurt, sour
cream, juice from one lemon wedge (two
wedges for 4 servings), a large drizzle of
olive oil, a pinch of garlic, and as much dill as
you like. Add water 1 tsp at a time until sauce
reaches a drizzling consistency. Season with salt
and pepper.
5
• Rinse shrimp under cold water and pat dry with
paper towels.
• Heat a large drizzle of olive oil in a large pan over
medium-high heat. Add shrimp, oregano,
remaining garlic, salt, and pepper. Cook,
stirring, until opaque and cooked through,
4-6 minutes.
• Remove pan from heat; stir in lemon zest and
juice from remaining lemon wedges.
6
• Stir remaining scallion greens and a drizzle of
olive oil into pot with couscous; season with salt
and pepper.
• Divide couscous between bowls; top with shrimp
and salad. Drizzle with sauce and serve.
Shellfish is fully cooked when internal temperature reaches 145°
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• Wash and dry produce.
• Trim and thinly slice scallions, separating whites
from greens. Dice tomato into ½-inch pieces.
Trim and quarter cucumber lengthwise; slice
crosswise into ½-inch pieces. Zest and quarter
lemon. Peel and mince or grate garlic. Finely
chop dill.
2
Step 2
• Heat a drizzle of olive oil in a small pot over
medium-high heat. Add scallion whites;
cook, stirring, until fragrant, 30 seconds. Stir
in couscous, stock concentrate, 1 cup water
(2 cups for 4 servings), and a big pinch of salt.
Bring to a boil, then cover and reduce heat to low.
Cook until tender, 6-8 minutes. Keep covered off
heat until ready to serve.
3
Step 3
• Meanwhile, in a small bowl, combine tomato,
cucumber, half the scallion greens, and half the
Greek vinaigrette (all for 4 servings). Season
with salt and pepper.
4
Step 4
• In a second small bowl, combine yogurt, sour
cream, juice from one lemon wedge (two
wedges for 4 servings), a large drizzle of
olive oil, a pinch of garlic, and as much dill as
you like. Add water 1 tsp at a time until sauce
reaches a drizzling consistency. Season with salt
and pepper.
5
Step 5
• Rinse shrimp under cold water and pat dry with
paper towels.
• Heat a large drizzle of olive oil in a large pan over
medium-high heat. Add shrimp, oregano,
remaining garlic, salt, and pepper. Cook,
stirring, until opaque and cooked through,
4-6 minutes.
• Remove pan from heat; stir in lemon zest and
juice from remaining lemon wedges.
6
Step 6
• Stir remaining scallion greens and a drizzle of
olive oil into pot with couscous; season with salt
and pepper.
• Divide couscous between bowls; top with shrimp
and salad. Drizzle with sauce and serve.
Shellfish is fully cooked when internal temperature reaches 145°
The best-known meal kit in the country, HelloFresh runs 90+ recipes a week spanning its Classic, Family, Veggie, Fit & Wholesome, and Quick & Easy lines.
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Lemony Shrimp & Couscous Bowls one of the prepared options in 's rotating weekly lineup. The serving delivers 650 calories alongside 47g of protein, placing it at about 33 percent of a typical daily calorie goal.
Bowls, also known as lawn bowls or lawn bowling, is a sport in which players try to roll their ball closest to a smaller ball. The bowls are shaped (biased), so that they follow a curved path when being rolled. [1]
HelloFresh delivers weekly meals across the US. For testing notes, delivery details, and how HelloFresh compares to alternatives, read the HelloFresh review on MealFan.
Daily calorie contribution33% of 2,000 cal target
🍽️ Serves: 2 servings
💪 High-Protein
✓ Perfect for
High-protein goals
⚠ Not ideal for
Vegans
Frequently asked questions
How many calories are in Lemony Shrimp & Couscous Bowls?
Lemony Shrimp & Couscous Bowls contains 650 calories and 47 g of protein per serving.
Which meal service offers Lemony Shrimp & Couscous Bowls?
Lemony Shrimp & Couscous Bowls is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
Scallions
Tomato
Mini Cucumber
Lemon
Garlic
Dill
Israeli Couscous
Veggie Stock Concentrate
Greek Vinaigrette
Yogurt
Sour Cream
Shrimp
Dried Oregano
Salt
Pepper
Olive Oil
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