Garlicky Shrimp Couscous Bowls

🥘 Ingredients

• Israeli couscous
  5 oz
• broccoli florets
  1 lb
• butter
  2 tbsp
• chili flakes
  1 tsp
• garlic
  4 clove
• garlic powder
  2 tsp
• lemon
  2 unit
• olive oil
  5 tsp
• parsley
  ¼ oz
• pepper
• salt
• shrimp
  20 oz
• veggie stock concentrate
  2 unit

🍳 Cookware

• baking sheet
• small pot
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. Cut broccoli florets into bite-size pieces if necessary. Peel and mince or grate garlic . Finely chop parsley . Quarter lemon .

   broccoli florets: 1 lb, garlic: 4 clove, parsley: ¼ oz, lemon: 2 unit
2. 

   2

   Toss broccoli on a baking sheet with a drizzle of olive oil , chili flakes (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.

   olive oil: 5 tsp, chili flakes: 1 tsp, salt, pepper
3. 

   3

   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 , veggie stock concentrate , 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.

   Israeli couscous: 5 oz, veggie stock concentrate: 2 unit
4. 

   4

   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 butter (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.

   shrimp: 20 oz, garlic powder: 2 tsp, butter: 2 tbsp
5. 

   5

   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.
6. 

   6

   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.