Garlic Butter Shrimp and Couscous Bowls with Chili-Roasted Broccoli

These garlic butter shrimp and couscous bowls are a complete meal in one dish, combining tender Israeli couscous, succulent shrimp and spicy roasted broccoli. The lemon-butter sauce ties everything together with a bright, savory finish.

Perfect for busy weeknights, this recipe comes together in just 20 minutes. The couscous cooks while the broccoli roasts and the shrimp sizzles, making it an efficient and satisfying dinner option.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry produce. Cut broccoli into bite-size pieces if needed. 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), 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 minced garlic; cook until fragrant, 30 seconds. Stir in couscous, stock concentrate, 1 cup water (2 cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes. Keep covered off heat until ready to use.
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 tablespoons water (3 tablespoons for 4 servings); cook, stirring and scraping up any browned bits, until water evaporates, 1-2 minutes. Reduce heat to medium; add 1 tablespoon butter (2 tablespoons for 4), remaining minced garlic and a pinch of chili flakes. Cook, stirring, until shrimp are cooked through and garlic is fragrant, 1-2 minutes more. Remove 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.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, but cooking times will vary. Israeli couscous is larger and takes about 6-8 minutes, while regular couscous cooks in 5 minutes.

Can I substitute the shrimp with chicken?

Absolutely. You can use diced chicken breast; cook until no longer pink, adjusting time as needed.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or skillet.