Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • ½ teaspoon crushed red pepper flakes (or more, to taste)
  • Salt and pepper, to taste
  • 1 tablespoon fresh parsley, chopped (for garnish)
  • 1 cup (200g) couscous
  • 1 ¼ cups (300ml) vegetable broth (or water)
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons butter (optional)

Instructions:

  1. In a medium saucepan, bring vegetable broth (or water) to a boil. Whisk in couscous, remove from heat, cover, and let sit for 5 minutes.
  2. While the couscous is resting, heat olive oil in a large skillet over medium-high heat. Add minced garlic and crushed red pepper flakes, sauté for 1 minute until fragrant.
  3. Introduce the shrimp to the pan, season with salt and pepper, and cook until pink and opaque (about 3-4 minutes).
  4. Fluff couscous with a fork, adding lemon zest, lemon juice, and butter (if using). Mix well.
  5. Plate the lemon couscous, topping it with the spicy garlic shrimp. Garnish with fresh parsley.