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Garlicky Shrimp Couscous Bowls

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These garlicky shrimp couscous bowls feature tender shrimp sautéed in garlic butter, fluffy Israeli couscous, and roasted broccoli finished with lemon and fresh parsley. This Mediterranean-inspired bowl is bright, savory, and ready in about 25 minutes.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Low Fat

Ingredients

  • 1 cup Israeli couscous
  • 12 ounces raw shrimp, peeled and deveined
  • 2 cups broccoli florets, cut into bite-size pieces
  • 3 cloves garlic, minced
  • 2 tablespoons fresh parsley, finely chopped
  • 1 lemon, cut into quarters
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon chili flakes
  • 1/2 teaspoon garlic powder
  • 1 teaspoon vegetable stock concentrate or bouillon paste
  • 3/4 cup water
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.
  2. Place the broccoli florets on the baking sheet. Drizzle with 1 tablespoon olive oil and season with chili flakes, salt, and black pepper. Toss to coat and spread evenly.
  3. Roast the broccoli for 12–15 minutes until tender and lightly browned.
  4. Meanwhile, heat 1 tablespoon olive oil in a small pot over medium heat. Add half of the minced garlic and sauté for about 30 seconds.
  5. Add the Israeli couscous and toast for about 1 minute. Stir in the vegetable stock concentrate, water, and a pinch of salt.
  6. Bring to a boil, then cover and reduce heat to low. Cook for 6–8 minutes until the couscous is tender and the liquid is absorbed. Remove from heat.
  7. Pat the shrimp dry. Heat a large skillet over medium-high heat with a drizzle of olive oil.
  8. Add the shrimp, garlic powder, salt, and pepper. Cook for 3–4 minutes until they start turning pink.
  9. Add 2 tablespoons water and cook another 1–2 minutes while stirring.
  10. Reduce heat to medium and add the butter, remaining garlic, and a pinch of chili flakes. Cook until the shrimp are fully cooked and fragrant.
  11. Remove from heat, stir in half the parsley, and squeeze in juice from half the lemon.
  12. Fluff the couscous with a fork. Stir in the remaining parsley, a squeeze of lemon juice, and a drizzle of olive oil.
  13. Divide the couscous into bowls, top with roasted broccoli and shrimp, and spoon the garlic butter sauce over the shrimp.
  14. Finish with fresh lemon juice before serving.

Notes

  • Add extra chili flakes or cayenne pepper for a spicier version.
  • Roasted zucchini, bell peppers, or cherry tomatoes can be added for more vegetables.
  • Swap parsley with cilantro or dill for a different herb flavor.
  • Quinoa, bulgur, or rice can replace Israeli couscous.
  • Add a spoonful of yogurt or garlic sauce for a creamy topping.
  • Store leftovers in the refrigerator in an airtight container for up to 2 days.
  • Reheat gently with a splash of water or broth to keep the couscous moist.

Nutrition

Find it online: https://savorymomskitchen.com/garlicky-shrimp-couscous-bowls/