Shrimp and Couscous with Vegetables

A delightful dish featuring succulent shrimp cooked with za'atar seasoning and served over couscous with roasted zucchini and tomatoes. Garnished with feta and fresh parsley. From Home Chef

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat oven to 425°F and prepare a baking sheet.

Step 2

2. Cook the Couscous: Boil water, add chicken broth, a pinch of salt, and couscous. Simmer until couscous is tender, about 10-12 minutes. Remove from heat and keep covered.

Step 3

3. Roast the Zucchini: Add zucchini, half the shallots, half the garlic salt, paprika, and 1 tbsp olive oil to the baking sheet. Roast until tender and browned, about 6-10 minutes. Remove from oven.

Step 4

4. Cook the Tomatoes: In a medium non-stick pan over medium heat, add 1 tbsp olive oil, tomatoes, remaining shallots, and remaining garlic salt. Stir occasionally until tomatoes break down, about 5-7 minutes.

Step 5

5. Cook Shrimp: Return pan to medium-high heat, add 2 tsp olive oil. Add shrimp and za'atar seasoning, cook until shrimp is pink and cooked through, 2-3 minutes per side. Stir in lemon zest and juice.

Step 6

6. Assemble the Dish: Plate as pictured, topping couscous with vegetables and shrimp. Garnish with feta and parsley. Squeeze lemon wedges over to taste.