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Lemony Shrimp & Zucchini Couscous
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Lemony Shrimp & Zucchini Couscous

Lemony Shrimp & Zucchini Couscous

with Chives

These quick (we’re talking under 30 minutes) couscous bowls are fresh, wholesome, and pack a ton of seafood flavor thanks to a combination of seafood stock and, of course, shrimp. Alongside the shrimp, you’ll sauté subtly sweet zucchini, then finish them both with butter and lots of lemon. Just sprinkle with chives and you’re set!

Tags:
Calorie Smart
Quick
Easy Prep
New
Allergens:
Gluten
Pesce
Crustaceans
Milk

The quantities provided above are averages only.

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

Total Time20 minutes
Prep Time5 minutes
DifficultyEasy

Ingredients

serving amount

2.5 ounce

Israeli Couscous

2 unit

Seafood Stock Concentrate

1 unit

Zucchini

1 unit

Lemon

¼ ounce

Chives

10 ounce

Shrimp

Not included in your delivery

Salt

Pepper

Cooking Oil

Butter

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Nutrition Values

/ per serving
Calories400 kcal
Fat16 g
Saturated Fat8 g
Carbohydrate38 g
Sugar6 g
Dietary Fiber3 g
Protein25 g
Cholesterol245 mg
Sodium1590 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

Paper Towel
Large Pan
Small pot

Instructions

Cook Couscous
1

• In a small pot, combine couscous, stock concentrates, 3⁄4 cup water (1 1⁄2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 12-14 minutes. • Keep covered off heat until ready to use in Step 3.

Prep
2

• While couscous cooks, wash and dry produce. • Trim and halve zucchini lengthwise; cut crosswise into 1⁄2-inch-thick half-moons. Quarter lemon. Thinly slice chives.

Cook Zucchini & Shrimp
3

• Rinse shrimp* under cold water, then pat dry with paper towels. • Heat a large drizzle of oil in a large pan over medium-high heat. Add zucchini and cook, stirring occasionally, until lightly browned, 2 minutes. • Add shrimp and lightly season with salt and pepper. Cook, stirring, until shrimp are opaque and cooked through, 4-5 minutes (for 4 servings, you may need to cook in batches). Remove from heat. • Once couscous is finished cooking, add to pan with shrimp and zucchini along with 2 TBSP butter and juice from two lemon wedges (4 TBSP butter and juice from four wedges for 4). Stir until butter has melted and sauce is creamy, adding splashes of water as needed until everything is coated in sauce. TIP: If butter is not melting, return pan to low heat.

Serve
4

• Divide lemony shrimp and zuccchini couscous between shallow bowls. Garnish with chives. Serve with remaining lemon wedges on the side.

Shellfish is fully cooked when internal temperature reaches 145°.

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