Garlicky Shrimp Couscous Bowls

Calorie Smart

Mediterranean

Carb Smart

with Chili-Roasted Broccoli & Fresh Parsley

10 min

Difficulty: 1/3

Bowls are a go-to meal when we’re in the mood for creative lunch and dinner ideas. Why? It’s simple: everything’s better in a bowl! This quick, fresh rendition is a great way to meet your summer goals (including getting back outside more quickly!). You’ll top garlic, lemon, and parsley-scented Israeli couscous with quick-cooking garlicky shrimp, chili-roasted broccoli, and a rich drizzle of delicious lemon-butter sauce. One bite = totally bowled over.

Allergens

Shellfish

Wheat

Milk

Utensils

Baking Sheet

Small pot

Paper Towel

Large Pan

Tags

Calorie Smart

Mediterranean

Carb Smart

Pork-free

Static-position

Pasta-noodles

Kid Friendly

Oven Ready

Pescatarian

Ingredients

Veggie Stock Concentrate

1 unit

Israeli Couscous

0.75 cup

Lemon

1 unit

Shrimp

10 ounce

Garlic

2 clove

Broccoli

2 unit

Chili Flakes

1 teaspoon

Parsley

0.25 ounce

Garlic Powder

1 teaspoon

Olive Oil

teaspoon (tsp)

Butter

tablespoon (tbsp)

Salt

teaspoon (tsp)

Black Pepper

teaspoon (tsp)

Preparation

Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.
Cut broccoli into bite-size pieces if necessary. Peel and mince or grate garlic. Finely chop parsley. Quarter lemon.

Toss broccoli on a baking sheet with a drizzle of olive oil, ½ tsp chili flakes (¾ tsp for 4 servings) (use less if you prefer less heat), salt, and pepper. Roast on top rack until browned and tender, 12-15 minutes.

Meanwhile, heat a drizzle of olive oil in a small pot over medium-high heat. Add half the minced garlic; 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.

While couscous cooks, rinse shrimp* under cold water; pat dry with paper towels. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add shrimp, garlic powder, salt, and pepper. Cook until shrimp are pink and almost cooked through, 3-4 minutes.
Add 2 TBSP water (3 TBSP for 4 servings); cook, stirring and scraping up any browned bits, until water has evaporated, 1-2 minutes.
Reduce heat to medium. Add 1 TBSP butter (2 TBSP for 4), remaining minced garlic, and a pinch of chili flakes. Cook, stirring, until shrimp are cooked through, 1-2 minutes more.
Remove pan from heat. Add half the parsley and juice from half the lemon and toss to combine.

Fluff couscous with a fork. Stir in remaining parsley, a squeeze of lemon juice, and a drizzle of olive oil. Season with salt and pepper.

Divide couscous between bowls. Top with shrimp and broccoli. Spoon any remaining garlic butter from pan over shrimp. Serve with a squeeze of lemon juice.

Nutrition per serving

590

kcal

Calories

Fat

Saturated Fat

Carbohydrate

Sugar

Dietary Fiber

Protein

190

Cholesterol

1090

Sodium