Couscous with shrimp, zucchini, and lemon

Tip: tap a step to mark it as done.

1. Prepare the couscous

   5 min

   Place the couscous in a bowl, pour the hot broth over it, cover, and let stand for 5 minutes to absorb the liquid. Fluff with a fork.

2. Sauté the zucchini

   5 min

   Dice the zucchini and sauté in 1 tbsp of the oil over high heat for 4 minutes, until it begins to brown. Season with salt and remove from the pan.

3. Cook the shrimp

   4 min

   Briefly sauté the chopped garlic and red pepper flakes in the remaining oil. Add the shrimp and cook for 2–3 minutes, until pink.

4. Combine and serve

   Toss the couscous with the zucchini, shrimp, grated lemon zest, juice from half the lemon, and parsley. Serve warm.

Tip: Use broth rather than water for the couscous—it absorbs all the liquid along with its flavor, so you won't need to add much salt.

This recipe was translated from the Slovak original: Kuskus s krevetami, cuketou a citrónom