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Garlicky Shrimp Couscous Bowls
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Garlicky Shrimp Couscous Bowls

Garlicky Shrimp Couscous Bowls

with Chili-Roasted Broccoli & Fresh Parsley

Bowls are a go-to meal when we’re in the mood for creative lunch and dinner ideas. Why? It’s simple: everything’s better in a bowl! This quick, fresh rendition is a great way to meet your summer goals (including getting back outside more quickly!). You’ll top garlic, lemon, and parsley-scented Israeli couscous with quick-cooking garlicky shrimp, chili-roasted broccoli, and a rich drizzle of delicious lemon-butter sauce. One bite = totally bowled over.

Tags:
New
Calorie Smart
Mediterranean
Carb Smart
Allergens:
Wheat
Shellfish
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes
Prep Time10 minutes
DifficultyEasy

Ingredients

serving amount

8 ounce

Broccoli Florets

2 clove

Garlic

¼ ounce

Parsley

1 unit

Lemon

1 teaspoon

Chili Flakes

2.5 ounce

Israeli Couscous

(Contains Wheat)

1 unit

Veggie Stock Concentrate

10 ounce

Shrimp

(Contains Shellfish)

1 teaspoon

Garlic Powder

Not included in your delivery

Salt

Pepper

5 teaspoon

Olive Oil

1 tablespoon

Butter

(Contains Milk)

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Nutrition Values

/ per serving
Calories490 kcal
Fat20 g
Saturated Fat5 g
Carbohydrate45 g
Sugar5 g
Dietary Fiber5 g
Protein26 g
Cholesterol230 mg
Sodium1030 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Small pot
Paper Towel
Large Pan

Instructions

Prep
1

• Adjust rack to top position and 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.

Roast Broccoli
2

• Toss broccoli on a baking sheet with a drizzle of olive oil, ½ tsp chili flakes (¾ tsp for 4 servings) (use less if you prefer less heat), salt, and pepper. Roast on top rack until browned and tender, 12-15 minutes.

Start Couscous
3

• Meanwhile, heat a drizzle of olive oil in a small pot over medium-high heat. Add half the garlic; cook until fragrant, 30 seconds. Stir in couscous, stock concentrate, ¾ cup water (1½ 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 serve.

Cook Shrimp
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 from bottom of pan, until water has evaporated, 1-2 minutes. • Reduce heat to medium; add 1 TBSP butter (2 TBSP for 4), remaining 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.

Finish Couscous
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.

Serve
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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