Lemon-Garlic Shrimp Couscous Bowls

Ingredients

• 1 lb peeled shrimp
• 1 cup whole wheat couscous
• 1 1/4 cups low-sodium broth
• 2 cups zucchini ribbons
• 1 cup cherry tomatoes, halved
• 1/2 cup corn
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 lemon, zested and juiced
• 1/4 cup parsley, chopped
• 1/3 cup feta
• Salt and pepper

Method

1. Pour hot broth over couscous, cover, and rest 5 minutes.
2. Toss shrimp with garlic, olive oil, lemon zest, and pepper.
3. Sear shrimp about 2 minutes per side.
4. Fold zucchini, tomatoes, corn, and parsley into fluffed couscous.
5. Finish with lemon juice and feta; serve warm or pack for dinner.