Tonight, I threw together a relatively easy recipe for dinner that felt like the perfect light, airy summertime dinner, without eating another salad. Nothing wrong with a salad, I've had a few really good salads recently including a Spinach Falafel Salad and a Roasted Chickpea Caesar Salad but I was craving something with a bit more weight. Garlic, lemon and parsley topped Israeli couscous with quick-cooking garlicky shrimp, chili-roasted broccoli, and a rich drizzle of lemon-butter sauce.
It sounds fancy, but it was a breeze to make. Plus, it was as tasty as it was simple. I've been working on eating a lot healthier, not by exclusively eating salads but just by eating a lot more greens when I do eat. The oven-roasted red pepper, garlic broccoli added the perfect green addition with crunch and texture. If you'd like to try it, the recipe is down below.
Garlicky Couscous Shrimp Broccoli Bowl Ingredients
Serves 4
16 ounces of broccoli florets
4 cloves of garlic
¼ ounce of parsley
2 lemons
1 teaspoon of chili flakes
5 ounces of Israeli couscous
2 oz veggie stock concentrate
20 oz frozen shrimp
2 teaspoons of garlic powder
2 tablespoons of butter
Salt
Pepper
Olive Oil
Utensils Needed
Baking Sheet
Small pot
Paper Towel
Large Pan
Recipe
1. Preheat oven to 450 degrees. Wash and dry produce. Cut broccoli into bite-size pieces. Peel and mince garlic. Finely chop parsley. Quarter lemon.
2. Broccoli pieces go on the baking sheet topped with a drizzle of olive oil, ¾ tsp chili flakes (use less if you prefer less heat), salt and pepper. Roast on top rack until browned and tender, 13 minutes.
3. Meanwhile, drizzle a bit 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, 1½ cups of water and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 10 minutes. Keep covered off heat until ready to serve.
4. While couscous cooks, rinse shrimp under cold water; pat dry with paper towels.
5. 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, then add 3 tbsp water, stirring until water has evaporated. Reduce heat to medium; add 2 tbsp butter, remaining garlic and a pinch of chili flakes. Cook, stirring, until shrimp are cooked and garlic is fragrant. Remove pan 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.
Shrimp are fully cooked when internal temperature reaches 145°.
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