Garlicky Shrimp Couscous Bowls

20-MIN DINNER

Calorie Smart

Mediterranean

Carb Smart

Garlicky Shrimp Couscous Bowls

with Chili-Roasted Broccoli & Fresh Parsley

10 min

Difficulty: 1/3

Italian

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, and we’re always on the hunt for the next great combination. This flavor-packed rendition features 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

Quick

Kid Friendly

Pescatarian

Easy Cleanup

Oven Required

Ingredients

Broccoli

8 ounce

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

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, 1⁄2 tsp chili flakes (3⁄4 tsp for 4 servings), salt, and pepper. (Use fewer chili flakes if you prefer less heat.) 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 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 use in Step 5.

• 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 from bottom of pan, 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 and garlic is fragrant, 1-2 minutes more. • Remove pan from heat; toss shrimp with half the parsley and juice from half the lemon.

• 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. ***Shellfish is fully cooked when internal temperature reaches 145°.***

Nutrition per serving

460

kcal

Calories

Fat

Saturated Fat

Carbohydrate

Sugar

Dietary Fiber

Protein

230

Cholesterol

1040

Sodium