20 Minute Shrimp and Tomato-Fennel Couscous
Recipe type: Main course
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
20 Minute Shrimp and Tomato-Fennel Couscous is a speedy and super delicious weeknight main that celebrates fresh, flavorful ingredients.
  • 1¼ cups cherry tomatoes, halved
  • 5 Tbsp. extra-virgin olive oil, divided
  • 3 Tbsp. chopped fresh parsley
  • 1 tsp. lemon zest, plus 1 Tbsp. fresh lemon juice
  • 1 tsp. honey or maple syrup
  • ½ tsp. toasted fennel seeds, finely crushed
  • 1 tsp. kosher salt, divided
  • ½ tsp. freshly ground black pepper
  • 3 garlic cloves, minced
  • 2 cups chicken or vegetable broth
  • 1½ cups dry couscous
  • 3 Tbsp. unsalted butter
  • 1 lb. medium or large raw shrimp, peeled and deveined
  1. Combine tomatoes, 4 Tbsp. of the oil, parsley, lemon zest and juice, honey, fennel seed, ½ tsp. of the salt, and ¼ tsp. of the black pepper in a bowl. (if desired, for a kick of heat, stir in ¼ tsp. crushed red pepper flakes). Set side.
  2. Heat remaining 1 Tbsp. oil in small saucepan over medium heat. Add garlic and ¼ tsp. of the salt; cook 2 minutes, until aromatic. Pour in broth and bring to a boil. Stir in couscous; cover. Remove from heat; let stand 5 minutes. Fluff with a fork.
  3. Melt butter in a large saute pan over medium-high. Season shrimp with remaining ¼ tsp. salt and ¼ tsp. black pepper, and, working in batches if needed, add shrimp to pan; cook, turning once, until lightly charred around the edges, about 1 to 2 minutes per side.
  4. Divide couscous evenly among 4 bowls or plates. Scatter shrimp and residual butter in pan evenly over couscous. Spoon tomato-fennel seed mixture evenly overtop.
Recipe by Dishing Out Health at https://dishingouthealth.com/20-minute-shrimp-and-tomato-fennel-couscous/