Garlic Shrimp Couscous Bowls with Chili-Roasted Broccoli

These garlic shrimp couscous bowls are the perfect weeknight dinner when you want something flavorful but don’t want to spend hours in the kitchen. Tender Israeli couscous is tossed with fresh parsley and lemon, then topped with chili-roasted broccoli and succulent shrimp in a rich garlic-butter sauce. Every bite is a delight.

This recipe comes together in about 30 minutes, making it ideal for busy evenings. The combination of textures and flavors-from the slightly chewy couscous to the crisp-tender broccoli and juicy shrimp-will have you coming back for more. Serve it as a complete meal in a bowl for a satisfying dinner.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView 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

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

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Olive OilView 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 teaspoon chili flakes (use less if you prefer less heat), 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, about 30 seconds. Stir in couscous, stock concentrate, 1 cup water 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 and 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; cook, stirring and scraping up any browned bits, until water has evaporated, 1-2 minutes. Reduce heat to medium. Add 1 tablespoon butter, 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, just thaw them completely and pat dry before cooking.

Can I substitute the broccoli?

Absolutely, green beans or asparagus would work well.

How do I store leftovers?

Store in an airtight container in the fridge for up to 2 days. Reheat gently in the microwave or on the stovetop.