Garlic Shrimp and Couscous Bowls with Chili-Roasted Broccoli

These garlic shrimp and couscous bowls are a complete meal in one dish, featuring tender Israeli couscous, spicy roasted broccoli and succulent shrimp in a garlic butter sauce. The combination of flavors and textures makes this a satisfying dinner that comes together quickly.

Perfect for busy weeknights, this recipe uses simple ingredients to create a restaurant-quality bowl at home. The lemon and parsley add freshness, while the chili flakes bring a gentle heat that complements the sweet shrimp.

Log in to save recipes and build weekly shopping lists.

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

2 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. 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 the shrimp completely under cold running water and pat dry with paper towels before cooking to ensure they sear properly.

Can I substitute the broccoli?

Absolutely! Cauliflower or green beans work well in place of broccoli. Adjust roasting time as needed.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave.