Ingredients
- 1 cup couscous
- 1 pound shrimp, peeled and deveined
- 1½ cups cherry tomatoes, halved
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1¼ cups vegetable or chicken broth
- 1/2 teaspoon paprika
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley or basil, chopped
- Optional: lemon wedges, for serving
Directions
Step 1:
Bring broth to a boil. Pour over couscous in a bowl, cover, and let steam for 5 minutes. Fluff with a fork.
Step 2:
Season shrimp with paprika, salt, and pepper.
Step 3:
Heat olive oil in a skillet and sauté garlic until fragrant.
Step 4:
Add shrimp and cook until pink, about 3–4 minutes per side.
Step 5:
Add cherry tomatoes and cook until slightly softened.
Step 6:
Combine cooked shrimp and tomatoes with couscous.
Step 7:
Garnish with fresh herbs and serve warm with lemon if desired.
