Garlic Lemon Shrimp Couscous Bowls with Chili-Roasted Broccoli

These garlicky shrimp couscous bowls are the ultimate quick and flavorful dinner. Tender Israeli couscous is tossed with fresh parsley and lemon, then topped with succulent garlic butter shrimp and spicy chili-roasted broccoli. A drizzle of the pan sauce brings it all together for a meal that’s both satisfying and bright.

Perfect for busy weeknights, this recipe comes together in about 30 minutes using just one sheet pan and a skillet. The combination of textures and flavors-from the chewy couscous to the crisp-tender broccoli and juicy shrimp-makes every bite exciting. Serve it in bowls for a complete and beautiful presentation.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.75 cup Israeli CouscousView 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

1 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

5 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F (230°C) with a rack in the top position. Wash and dry all produce. Cut the broccoli into bite-size pieces. Peel and mince or grate the garlic. Finely chop the parsley. Quarter the lemon.
2. On a baking sheet, toss the broccoli with a drizzle of olive oil, ½ teaspoon chili flakes (or ¾ teaspoon for 4 servings, use less for milder heat), salt and pepper. Roast on the top rack until browned and tender, 12-15 minutes.
3. While the broccoli roasts, heat a drizzle of olive oil in a small pot over medium-high heat. Add half the minced garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the couscous, veggie stock concentrate, 1 cup water (2 cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce the heat to low. Cook until the couscous is tender, 6-8 minutes. Keep covered off the heat until ready to serve.
4. Rinse the shrimp under cold water and pat dry with paper towels. Heat a large drizzle of olive oil in a large skillet over medium-high heat. Add the shrimp, garlic powder, salt and pepper. Cook until the shrimp are pink and almost cooked through, 3-4 minutes. Add 2 tablespoons water (3 tablespoons for 4 servings) and cook, stirring and scraping up any browned bits, until the water has evaporated, 1-2 minutes. Reduce the heat to medium. Add 1 tablespoon butter (2 tablespoons for 4 servings), the remaining minced garlic and a pinch of chili flakes. Cook, stirring, until the shrimp are cooked through, 1-2 minutes more. Remove the pan from the heat. Add half the parsley and the juice from half the lemon and toss to combine.
5. Fluff the couscous with a fork. Stir in the remaining parsley, a squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper to taste.
6. Divide the couscous among bowls. Top with the shrimp and roasted broccoli. Spoon any remaining garlic butter from the pan over the shrimp. Serve with additional lemon wedges on the side.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, but the cooking time and liquid ratio will differ. Israeli couscous is larger and chewier; regular couscous cooks faster and may become mushy. Adjust according to package directions.

Can I make this dish dairy-free?

Absolutely. Substitute the butter with a plant-based butter or additional olive oil. The sauce will still be delicious.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave, adding a splash of water to refresh the couscous.