Garlic Butter Shrimp with Couscous
Buttery garlic shrimp and toasted pearl couscous are tossed with charred broccoli, bright lemon juice, and fresh herbs.
Ingredients
- 16 oz frozen garlic butter shrimp
- 2 tbsp olive oil Ā· divided
- 1 1/2 cup pearl couscous
- 2 cup low-sodium chicken broth
- 1/2 tsp kosher salt Ā· plus more to taste
- 1/4 tsp black pepper Ā· freshly cracked
- 12 oz broccoli Ā· florets and tender stems cut into 1-inch pieces
- 1 tbsp lemon juice Ā· plus more for serving
- 1/4 cup fresh chives, basil, or parsley Ā· roughly chopped
Directions
- 1
Toast the couscous
Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the pearl couscous and stir for 2 to 3 minutes, until lightly browned and nutty-smelling.
- 2
Simmer the couscous
Add the broth, salt, and pepper. Bring to a boil, reduce the heat to medium, and cook for 10 to 12 minutes, until the liquid is absorbed. Fluff with a fork.
- 3
Char the broccoli
While the couscous cooks, heat the remaining olive oil in a skillet over medium-high heat. Cook the broccoli for 5 to 6 minutes, tossing often, until tender with charred spots.
- 4
Cook the shrimp
Reduce the skillet heat to medium. Add the frozen garlic-butter shrimp with its flavored butter and toss until the shrimp is fully cooked and coated.
- 5
Finish the dish
Fold the cooked couscous into the skillet. Stir in the lemon juice and chopped herbs, then serve.
