Garlic Shrimp Couscous Bowls
Garlic Shrimp Couscous Bowls With Chili Roasted Broccoli and Fresh Parsley
PREP TIME: 10 Minutes/ COOK TIME: 35 Minutes
SERVING SIZE: Makes 2 (Based off My Fitness Pal App)/ CALORIES: 540/ Protein 30g
DIFFICULTY LEVEL: MediumINGREDIENTS: Broccoli, Garlic, Parsley, Lemon, 1 TSP Chili Flakes, Shrimp, 1 TSP Garlic Powder, 1 TBSP Vegetable Bouillon Paste, 3/4 Cup Israeli Couscous
Step 1: Prep
Adjust rack to top position, and preheat oven to 450 degrees
Wash and dry produce
Cut broccoli into florets
Peel, and mince garlic
Finely chop parsley
Quarter lemon
Step 2: Roast Broccoli
Toss broccoli on a baking sheet with a drizzle of oil, 1/2 tsp chili flakes, and 1/4 TSP salt and pepper
Roast on top rack for 15 minutes
Step 3: Start Couscous
Meanwhile, heat a drizzle of oil in a small pot over medium heat
Add half the minced garlic, and cook for 1 minute
Stir in 2 TBSP of butter, couscous, bouillion paste, 1 cup of water, and 1/4 TSP of salt and pepper
Bring to a boil
REDUCE HEAT TO LOW AND COVER
Simmer for 8 minutes
Keep covered off heat until ready to serve
Step 4: Cook Shrimp
While couscous cooks, rinse shrimp under cold water, pat dry with paper towels
Heat a large drizzle of oil in a large pan over medium heat
Add shrimp, garlic powder, and 1/4 TSP of salt and pepper
Cook shrimp for 4 minutes
Add 2 TBSP water, cook stirring and scraping up any browned bits, until water has evaporated for 2 minutes
Reduce heat to medium
Add 1 TBSP butter, remaining minced garlic, and 1/4 tsp of chili flakes
Cook for 2 minutes, stirring occasionally
Remove pan from heat
Add half the parsley and juice from half the lemon and toss to combine
Step 5: Finish Couscous
Fluff couscous with a fork
Stir in remaining parsley, a squeeze of lemon juice. And a drizzle of oil
Season with 1/4 TSP of salt and pepper
Step 6: Finish and Serve
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
Serve Hot and Enjoy!
