Garlicky Shrimp Couscous Bowls

Calorie Smart

Kid Friendly

Protein 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

Pork-free

Kid Friendly

Oven Ready

Pescatarian

Protein Smart

High Fiber

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

Black Pepper

teaspoon (tsp)

Olive Oil

5 teaspoon (tsp)

Salt

teaspoon (tsp)

Butter

1 tablespoon (tbsp)

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.
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Nutrition per serving

590

kcal

Calories

Fat

Saturated Fat

Carbohydrate

Sugar

Dietary Fiber

Protein

190

Cholesterol

1090

Sodium