Garlic Lemon Shrimp Couscous Bowls with Chili-Roasted Broccoli

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

Perfect for a weeknight dinner, this recipe comes together quickly with simple ingredients. The couscous is cooked with garlic and veggie stock, while the shrimp are pan-seared with garlic, chili flakes and a touch of butter. Serve it all in bowls for a satisfying and colorful meal.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.75 cup Pearl CouscousView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView 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

unit BroccoliView ingredient guideLike ingredientDislike ingredient

1 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

5 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView 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. 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, stirring, until fragrant, 30 seconds. Stir in couscous, stock concentrate, 1 cup water (2 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, until water has evaporated, 1-2 minutes. Reduce heat to medium. Add 1 TBSP butter (2 TBSP for 4), remaining minced garlic and a pinch of chili flakes. Cook, stirring, until shrimp are cooked through, 1-2 minutes more. Remove pan from heat. Add half the parsley and juice from half the lemon; toss to combine.
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 frozen shrimp?

Yes, thaw them completely and pat dry before cooking.

Can I substitute the broccoli?

You can use green beans or asparagus instead.

How do I store leftovers?

Store in an airtight container in the fridge for up to 2 days. Reheat gently.