Shrimp & Veggie Couscous Bowls

Instructions

1. Prepare the ingredients

   Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the zucchini. Halve the tomatoes. Halve, peel, and medium dice the onion. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste.

2. Cook the couscous

   Add the couscous to the pot of boiling water. Cook, uncovered, 5 to 7 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

3. Cook the vegetables & finish the couscous

   Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high heat until hot. Add the diced zucchini; halved tomatoes, cut side down; and diced onion. Cook without stirring, 3 to 4 minutes, or until browned. Add the capers, garlic paste, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Turn off the heat. Transfer to the pot of cooked couscous; stir to combine. Taste, then season with salt and pepper if desired. Wipe out the pan.

4. Cook the shrimp & serve your dish

   Pat the shrimp dry with paper towels (remove the tails if desired); place in a bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). Stir to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Turn off the heat. Serve the finished couscous topped with the cooked shrimp. Garnish with cheese (crumbling before adding). Enjoy!