20 Minute Shrimp and Tomato-Fennel Couscous
20 Minute Shrimp and Tomato-Fennel Couscous is a speedy and super delicious weeknight main that celebrates fresh, flavorful ingredients.
Servings: 4 servings
Ingredients
- 1 1/4 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
- 1/2 tsp. toasted fennel seeds finely crushed
- 1 tsp. kosher salt divided
- 1/2 tsp. freshly ground black pepper
- 3 garlic cloves minced
- 2 cups chicken or vegetable broth
- 1 1/2 cups dry couscous
- 3 Tbsp. unsalted butter
- 1 lb. medium or large raw shrimp peeled and deveined
Instructions
- Combine tomatoes, 4 Tbsp. of the oil, parsley, lemon zest and juice, honey, fennel seed, 1/2 tsp. of the salt, and 1/4 tsp. of the black pepper in a bowl. (if desired, for a kick of heat, stir in 1/4 tsp. crushed red pepper flakes). Set side.
- Heat remaining 1 Tbsp. oil in small saucepan over medium heat. Add garlic and 1/4 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.
- Melt butter in a large saute pan over medium-high. Season shrimp with remaining 1/4 tsp. salt and 1/4 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.
- 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.