Garlicky Shrimp Couscous Bowls
with Chili-Roasted Broccoli & Fresh Parsley
- Wheat
- Shellfish
- Milk
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.
Ingredients
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)
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• 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.
• 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.
• 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°.
Customer reviews
Review summary
Updated on Apr 2026- Flavor: The garlicky lemon butter sauce gets rave reviews, though some found it bland while others wanted less garlic or salt.
- Ease of prep: Super quick and easy to make, though some found juggling three cooking methods challenging at first.
- Suggestions: Use less chili flakes for milder heat, and many prefer steaming broccoli instead of roasting to prevent burning.
- Portions: Most want more couscous and broccoli; shrimp portions are generally praised as generous and satisfying.
- Couscous: First-timers love discovering Israeli couscous, though some prefer rice and a few found it needed extra cooking time.
Reviews from our home cooks
Amazing flavor profile. The shrimp was perfect with a strong garlicky herbed flavor. The couscous came out perfectly tender with robust flavoring. The instructions were easy to follow and for once, getting dinner on the table didn't feel like a huge undertaking.
This might be my favorite recipe so far. It was simple flavors, but I'm a garlic and heat lover, so I found it just perfect. The shrimp were very good quality and fresh, as well, which makes a huge difference (I'm from Mississippi, so I've eaten my fair share of shrimp!). I often forget about what an amazing combination parsley, lemon, and garlic are, in general, but with the couscous and roasted broccoli, it was just out of this world. And it was the lowest calorie meal I've prepared so far as well, so that's just a bonus.
This is a lovely, simple, flavorful recipe. We love shrimp, garlic, and red pepper flakes. And the pearl couscous was a nice base (although there could have been a wee more bit of it as a base to the shrimp and broccoli). Overall, a winner!
Delicious and easy shrimp recipe. Flavors are just amazing, and the large couscous absorbs just the right amount of flavor to make this amazing as a first server or a leftover ---- so yummy!
Another delicious meal. I've cooked with small grain couscous before but this was my first time having the larger size. It was sort of like boba in texture! The shrimp and sauce was absolutely wonderful. My knife skills are improving: mincing garlic and fine-chopping parsley are both easy for me now. Side note: it didn't make sense to heat up the oven to roast such a small piece of broccoli, so I steamed it in the microwave and its sweetness was a nice contrast to the main entree (which was a little too salty). All in all, another yummy entree I would have again.
I was skeptical at first & ended up being pleasantly surprised! I did add extra garlic to the shrimp & extra garlic to the couscous. As well as extra seasoning to the broccoli. Because of this one meal, I'll be reactivating my account.
This one was a hit, with some modifications by me. I added fresh garlic, deglazed with white wine, and added extra butter and lemon. I basically made it a shrimp scampi with couscous bowl. Love the Israeli couscous a lot, the whole family likes because it is more like pasta. None of them like the fine grain couscous. Also maybe consider adding peas as a veg option
I really liked this combination. The only thing was the extended cooking of the shrimp made them tough and rubbery. The garlic and parsley couscous was very good.
I liked this dish even though it has a bit more sodium than ideally I would want. But it was easy & tasty and relatively quick... I used one clove of garlic with the couscous & added chopped roasted cashews at the end with the parsley to give a bit of crunch; I used a total of two garlic cloves (used an extra of my own) along with the garlic powder for the shrimp since I was not using the red pepper flakes at all. All in all pretty yummy, would probably make again. :)
I felt like a chef with this one. The chili was a perfect touch. Couscous was buttery and shrimp was easy to make
