Lemon Dill Couscous

Lemon Dill Shrimp Couscous With Roasted Zucchini

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PREP TIME: 10 Minutes/ COOK TIME: 35 Minutes

SERVING SIZE: Makes 2 (Based off My Fitness Pal App)/ CALORIES: 640/ Protein 30g

DIFFICULTY LEVEL: Medium

INGREDIENTS: Lemon, Dill, Shrimp, ¾ Cup Israeli Couscous, Zucchini, 2 TBSP Seafood Bouillon Paste, 2 TBSP Cream Cheese, 1 Cup Cream Sauce Base, Onion, Garlic

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Step 1: Prep

Preheat Oven to 450°

Wash, devain, and remove tails from shrimp. Pat dry with paper towels

Zest and quarter lemon

Trim and slice zucchini into rounds

Peel and mince garlic

Peel and slice onions into thin strips

Strip dill from fronds, and finely chop

Step 2: Cook Couscous

To a medium pot on medium heat, melt 2 TBSP of butter

Combine couscous, bouillion paste, lemon zest, dill, garlic, juice from half of a lemon, 1 cup of water, and ¼ TSP of salt and pepper

Mix well

Bring to a boil

REDUCE HEAT TO LOW AND COVER

Simmer for 8 minutes

Keep covered and off heat until ready to use in step 5

Step 3: Cook Zucchini

Line a baking sheet with foil

Add sliced zucchini in a single layer

Drizzle oil to the tops

Season with preferred seasonings: ¼ TSP of salt, pepper, all purpose seasoning, and paprika

Roast on top rack for 15 minutes

Step 4: Cook Onions and Shrimp

To a large pan on medium heat, drizzle oil

Add onions

Season with ¼ TSP of salt and pepper

Cook for 4 minutes

Once onions have cooked, add shrimp

Season with ¼ TSP of salt, pepper, all purpose seasoning, garlic powder, and paprika

Mix well

Cook onions and shrimp for 6 minutes

Step 5: Finish Couscous

Once couscous has cooked, add cream cheese, cream sauce base, zucchini, and ¼ TSP of salt and pepper

Mix well until cream cheese is fully incorporated

Step 6: Finish and Serve

Divide couscous mixtures between shallow bowls

Top with onions and shrimp

Serve with lemon wedge on the side

Serve Hot and Enjoy!