Lemon and Artichoke Couscous with Shrimp

Lemon and Artichoke Israeli Couscous with Shrimp | www.foxeslovelemons.com

http://www.yummly.com/recipe/external/Lemon-and-Artichoke-Couscous-with-Shrimp-501744

 

Lemon and Artichoke Couscous with Shrimp

Prep Time: 10 minutes

Cook Time: 10 minutes

Yield: Serves 4

Ingredients

  • 2-1/4 cups less-sodium chicken broth
  • 1-1/2 cups Israeli (pearl) couscous
  • 1 tablespoon olive oil or butter
  • 2 garlic cloves, minced
  • 1 small shallot, minced
  • 1 can (14 ounces) artichoke quarters, drained
  • 1 pound 26-30 count peeled and deveined shrimp, tails removed, patted dry
  • 1/4 teaspoon ground black pepper
  • Pinch of red pepper flakes
  • Juice of 1 lemon
  • Zest of 1/2 lemon
  • 1 tablespoon roughly chopped fresh dill
  • 1 tablespoon roughly chopped fresh parsley
  • 1/3 cup shaved Parmesan cheese, for garnish

Instructions

  1. In medium saucepot, bring broth to boil over medium-high heat. Stir in couscous. Reduce heat to medium; cook 8 to 10 minutes or until couscous is tender. Set aside.
  2. Meanwhile, in large skillet, heat oil over medium-high heat. Add garlic and shallot; cook 2 minutes, stirring frequently. Add artichokes, shrimp, black pepper and red pepper flakes; cook until shrimp turn opaque throughout, stirring occasionally, about 4 minutes.
  3. Add lemon juice, lemon zest, dill, parsley and couscous; toss until well combined. Serve in warm bowls garnished with cheese.

This recipe originally appeared here on the Naturebox blog.