Lemon and Artichoke Couscous with Shrimp
I personally don't see the appeal of fresh artichokes - so I took all the flavors you'd use there and put them into this pasta dish!
Ingredients
- 2 ¼ cups less-sodium chicken broth
- 1 ½ cups Israeli pearl couscous
- 1 tablespoon olive oil or butter
- 2 garlic cloves minced
- 1 small shallot minced
- 1 can artichoke quarters, drained 14 ounces
- 1 pound 26-30 count peeled and deveined shrimp tails removed, patted dry
- ¼ 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
- ⅓ cup shaved Parmesan cheese for garnish
Instructions
- 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.
- 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.
- Add lemon juice, lemon zest, dill, parsley and couscous; toss until well combined. Serve in warm bowls garnished with cheese.
Calories: 444kcal, Carbohydrates: 56g, Protein: 37g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.01g, Cholesterol: 188mg, Sodium: 538mg, Potassium: 563mg, Fiber: 4g, Sugar: 1g, Vitamin A: 158IU, Vitamin C: 2mg, Calcium: 199mg, Iron: 2mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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