Garlic Shrimp Couscous Bowls with Chili-Roasted Broccoli

These garlic shrimp couscous bowls are a complete meal in one dish, combining tender Israeli couscous, chili-roasted broccoli and succulent shrimp in a rich lemon-butter sauce. The flavors come together beautifully, with the garlic and lemon adding brightness to every bite.

Ready in just 20 minutes, this recipe is perfect for busy weeknights when you want something delicious without spending hours in the kitchen. The chili flakes add a subtle heat that complements the sweetness of the shrimp and the earthiness of the broccoli.

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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

20 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

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 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 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 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 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 a different type of couscous?

Yes, but cooking times may vary. Israeli couscous is larger and chewier; if using regular couscous, it will cook faster.

Can I substitute the shrimp with chicken?

Absolutely! You can use boneless chicken breast or thighs. Adjust cooking time as needed until chicken is cooked through.

How do I store leftovers?

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