with Chili-Roasted Broccoli & Fresh Parsley
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
Utensils
Tags
Broccoli
1 unit
Garlic
2 clove
Parsley
0.25 ounce
Lemon
1 unit
Chili Flakes
1 teaspoon
Israeli Couscous
2.5 ounce
Veggie Stock Concentrate
1 unit
Shrimp
10 ounce
Garlic Powder
1 teaspoon
Salt
Pepper
Olive Oil
Butter
• 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, 1⁄2 tsp chili flakes (3⁄4 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, 3⁄4 cup water (11⁄2 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. ***Shrimp are fully cooked when internal temperature reaches 145°.***
470
kcal
Calories
20
g
Fat
5
g
Saturated Fat
44
g
Carbohydrate
7
g
Sugar
5
g
Dietary Fiber
28
g
Protein
230
mg
Cholesterol
1040
mg
Sodium
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