Garlic Shrimp Couscous Bowls

GARLIC SHRIMP COUSCOUS BOWLS WITH CHILI ROASTED BROCCOLI, AND FRESH PARSLEY

---

PREP TIME: 10 Minutes/ COOK TIME: 25 Minutes

SERVING SIZE: Makes 2 (Based off My Fitness Pal App)/ CALORIES: 470

DIFFICULTY LEVEL: Medium

INGREDIENTS: Broccoli cut into florets, minced garlic, finely chopped parsley, Quartered lemon, chili flakes, cleaned and deshelled shrimp, 1 TSP Garlic Powder, Vegetable Bouillon Paste,  1/2 Cup Israeli Couscous 

---

Step 1: Prep

Preheat oven to 450.

Wash and dry produce.

Cut broccoli into florets, peel and mince garlic, finely chop parsley, quarter lemon.

Step 2: Roast Broccoli

Toss broccoli with a large drizzle of olive oil, 1/2 tsp chili flakes, and 1/4 TSP salt and pepper.

Roast for 15 minutes.

Step 3: Start Couscous

Heat a drizzle of olive oil in a small pot over medium heat. Add minced garlic. Cook for 1 minute.

Stir in couscous, bouillion paste, 1 cup of water, and 1/4 TSP salt and pepper. Bring to a boil.

REDUCE HEAT TO LOW, COVER.

Cook for 8 minutes.

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, salt and pepper. Cook for 4 minutes.

Add 2 TBSP Water. Cook for 2 minutes.

Reduce heat to medium. Add 1 TBSP butter, minced garlic, and 1/4 TSP chili flakes. Cook for 2 minutes.

Remove from heat, add parsley, and squeeze 1/2 lemon for juice.

Mix well.

Step 5: Finish Couscous

Fluff Couscous with a fork. Stir in remaining parsley, a squeeze of lemon juice, a drizzle of olive oil, and season with 1/4 TSP of salt and pepper.

Step 6: Finish and Serve

Divide couscous between plates, top with shrimp and broccoli. Spoon any remaining garlic butter from pan over shrimp. Serve with a lemon wedge.

Enjoy!