Garlicky Shrimp Couscous Bowls with Chili-Roasted Broccoli & Fresh Parsley

Got this recipe off of Hello Fresh (Gotta give them credit!)

I really really like this meal. It's quick to make and I love the taste.

*The Israeli Couscous is so cute and I love it, BUT, for those inclined to swap it out with something else, you can swap it out with quinoa or rice or whatever else suits your fancy :)

For 4 servings

Ingredients:

16 ounce Broccoli

4 clove Garlic

¼ ounce Parsley

Lemon

1 teaspoon Chili Flakes

5 ounce Israeli Couscous (Contains Wheat)

2 Veggie Stock Concentrates

20 ounce Shrimp (Contains Shellfish)

2 teaspoon Garlic Powder

salt

pepper

olive oil

butter (i love butter)

Directions:

Prep

• preheat oven to 450 degrees. Wash and dry produce. • Cut broccoli into bite-size pieces if necessary. Peel and mince or grate garlic. Finely chop parsley. Quarter lemon.

2.Roast Broccoli

• Toss broccoli on a baking sheet with a drizzle of olive oil, 1⁄2 tsp chili flakes (3⁄4 tsp for 4 servings), salt, and pepper. (Use fewer chili flakes if you prefer less heat.) Roast on top rack until browned and tender, 12-15 minutes.

3 Start Couscous

• 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, 3⁄4 cup water (11⁄2 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 use in Step 5

4.Cook Shrimp

• 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 from bottom of pan, 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 pan from heat; toss shrimp with half the parsley and juice from half the lemon.

*Shellfish is fully cooked when internal temperature reaches 145°.

5.Finish Couscous

• 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.

Nutrition Values

Nutrients per serving

Calories 460kcal Fat 20g Saturated Fat 5g

Carbohydrate 44g Sugar 7g Dietary Fiber 5g

Protein 28g

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