This simple and satisfying dinner of shrimp, broccoli, and couscous goes from oven to table in only 20 minutes and two pans.
AuthorJust a Little Bit of Bacon
1lbbroccoli,cut into florets
4tbspextra virgin olive oil
lemon zest from 1/2 of a lemon
1lemon,cut into 8 lengthwise wedges
1 1/2cupunsalted or low sodium chicken broth
1cupwhole wheat couscous
2tbspfinely chopped fresh parsley,plus more for topping
Preheat oven to 425F.
Toss broccoli with 2 tablespoons of olive oil and 1/2 teaspoon of salt. Spread out the broccoli on a baking sheet and roast for 5 minutes. Give it a turn and roast for 5 minutes more.
While the broccoli is roasting, toss the shrimp with the remaining olive oil and salt, and add cumin, garlic, and lemon zest.
Take the broccoli out of the oven and add the shrimp and lemon wedges to the baking pan. Put the pan back in the oven and roast for an additional 8-10 minutes, or until the shrimp is done and broccoli is tender.
Make the couscous - Bring the chicken broth to a boil in a medium saucepan. Add the couscous and cook according to the package directions. (Mine takes 2 minutes on a hot burner and then 5 minutes off the heat.) Once the couscous is done, fluff it up with a spoon and then mix in the parsley and butter. Taste and add some kosher salt if needed.
Serve shrimp and broccoli with couscous and sprinkle a little more parsley over the top.