Garlicky Shrimp Couscous Bowls

🥘 Ingredients

• Israeli couscous
  1 c
• broccoli florets
  1 bunch
• butter
  1 tbsp
• chili flakes
  ½ tsp
• garlic
  5 cloves
• garlic powder
  ½ tsp
• lemon
  2 units
• olive oil
  2 tbsp
• parsley
  1 bunch
• shrimp
  8 oz
• veggie stock concentrate
  1 tbsp

🍳 Cookware

• baking sheet
• small pot
• large pan

1. 

   1

   broccoli florets garlic parsley lemon chili flakes Israeli couscous veggie stock concentrate shrimp garlic powder olive oil butter

   broccoli florets: 1 bunch, garlic: 5 cloves, parsley: 1 bunch, lemon: 2 units, chili flakes: ½ tsp, Israeli couscous: 1 c, veggie stock concentrate: 1 tbsp, shrimp: 8 oz, garlic powder: ½ tsp, olive oil: 2 tbsp, butter: 1 tbsp
2. 

   2

   Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Cut broccoli florets into bite-size pieces if necessary. Peel and mince or grate garlic. Finely chop parsley. Quarter lemon.
3. 

   3

   Toss broccoli florets on a baking sheet with a drizzle of olive oil, ½ tsp chili flakes, salt, and pepper. Roast on top rack until browned and tender ⏱️ 12 minutes .
4. 

   4

   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, and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender ⏱️ 6 minutes . Keep covered off heat until ready to serve.
5. 

   5

   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 minutes . Add 2 TBSP water; cook, stirring and scraping up any browned bits from bottom of pan, until water has evaporated ⏱️ 1 minute . Reduce heat to medium; add butter, remaining garlic, and a pinch of chili flakes. Cook, stirring, until shrimp are cooked through and garlic is fragrant ⏱️ 1 minute more. Remove pan from heat; toss shrimp with half the parsley and juice from half the lemon.
6. 

   6

   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.
7. 7

   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.