Garlicky Shrimp Couscous Bowls

Name: Garlicky Shrimp Couscous Bowls with Chili-Roasted Broccoli & Fresh Parsley
Yield: 2 servings
Cuisine: Italian
Ingredients: 8 oz Broccoli; 2 clove Garlic; 1/4 oz Parsley; 1 Lemon; 1 tsp Red Pepper Flakes; 2 1/2 oz Israeli Couscous; 1 Egg; 10 oz Shrimp; 1 tsp Garlic Powder; Salt; Black Pepper; 5 tsp Olive Oil; 1 tbsp Butter

with Chili-Roasted Broccoli & Fresh Parsley

By Recipe0 System

Bowls are a go-to meal when we’re in the mood for creative lunch and dinner ideas. Why? It’s simple: everything’s better in a bowl! This quick, fresh rendition is a great way to meet your summer goals (including getting back outside more quickly!). You’ll top garlic, lemon, and parsley-scented Israeli couscous with quick-cooking garlicky shrimp, chili-roasted broccoli, and a rich drizzle of delicious lemon-butter sauce. One bite = totally bowled over.

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

8 oz Broccoli
2 clove Garlic
1/4 oz Parsley
1 Lemon
1 tsp Red Pepper Flakes
2 1/2 oz Israeli Couscous
1 Egg
10 oz Shrimp
1 tsp Garlic Powder
Salt
Black Pepper
5 tsp Olive Oil
1 tbsp Butter

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.

Cut broccoli into bite-size pieces if necessary. Peel and mince or grate garlic. Finely chop parsley. Quarter lemon.
2

Toss broccoli on a baking sheet with a drizzle of olive oil, ½ tsp chili flakes (¾ tsp for 4 servings) (use less if you prefer less heat), salt, and pepper. Roast on top rack until browned and tender, 12-15 minutes.
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 couscous, 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.
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 1 TBSP butter (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.
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

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°.

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