Lemon-garlic shrimp with couscous and broccoli
Canned low-sodium chicken broth
4 cup(s), divided
Uncooked whole wheat Israeli couscous
4 cup(s), florets
2 tsp, extra virgin, divided
1 pound(s), large-size, peeled, deveined
1 large, minced
Red pepper flakes
⅛ tsp, or to taste
¼ cup(s), dry
Fresh lemon juice
1 tsp, grated
3 Tbsp, minced, fresh
- In a medium saucepan, bring 2 cups broth to a boil over high heat. Add couscous and broccoli to pan; cover, reduce heat to low and cook until broccoli is tender and couscous is cooked, about 8 minutes. Remove from heat; set aside.
- Meanwhile, in a large nonstick sauté pan, heat 1 teaspoon oil over medium-high heat. Add shrimp and cook, flipping once, until lightly seared and cooked through, about 2 to 3 minutes per side; remove to a plate.
- Add remaining teaspoon oil, shallot, garlic and hot pepper flakes to pan; cook, stirring a few times, 1 minute. Add wine; stir and scrape up browned bits from bottom and sides of pan. Add remaining 2 cups broth and increase heat to high; cook, stirring occasionally, until reduced to a thick sauce, about 10 to 15 minutes. Add shrimp and any accumulated juices to pan; stir in lemon juice, lemon zest, and basil.
- To serve, spoon shrimp over couscous-broccoli mixture. Yields about 3 1/2 oz shrimp and 1 cup couscous-broccoli mixture per serving.