---
title: Garlicky Shrimp Couscous Bowls
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/garlicky-shrimp-couscous-bowls-6447d2af33e34d0ea5018115
prep time: 5 minutes
cook time: 20 minutes
time required: 25 minutes
difficulty: easy
allergens:
  - Wheat
  - Shellfish
  - Milk
tags:
  - New
  - Calorie Smart
  - Mediterranean
  - Carb Smart
rating: 4.5
rating_count: 16600
source_chef: Sara Heilman
review_highlights:
  - theme: Flavor
    text: The garlicky lemon butter sauce gets rave reviews, though some found it bland while others wanted less garlic or salt.
  - theme: Ease of prep
    text: Super quick and easy to make, though some found juggling three cooking methods challenging at first.
nutrition:
  calories: 490
  protein: 26
  fat: 20
  saturated fat: 5
  carbohydrates: 45
  sugar: 5
  fiber: 5
  cholesterol: 230
  sodium: 1030
image: "https://images.recipes.furrysalamander.com/Grain%20Recipes/Couscous/garlicky-shrimp-couscous-bowls.avif"
---
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.
Cut @broccoli florets{16%oz} into bite-size pieces if necessary. Peel and mince or grate @garlic{4%clove}. Finely chop @parsley{¼%oz}. Quarter @lemon{2%unit}.

Toss broccoli on a #baking sheet{} with a drizzle of @olive oil{5%tsp}, @chili flakes{1%tsp} (use ½ tsp for less heat; ¾ tsp for 4 servings), @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 garlic; cook until fragrant, ~{30%seconds}. Stir in @Israeli couscous{5%oz}, @veggie stock concentrate{2%unit}, ¾ cup water (1½ 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{20%oz}* 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{2%tsp}, 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 @butter{2%tbsp} (1 TBSP for 2 servings; 2 TBSP for 4), remaining 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.
Shrimp are fully cooked when internal temperature reaches 145 degrees F.