Lemon Garlic Shrimp Couscous

Happy, happy, happy Friday!! Today's recipe is a dinner idea. We're always looking for quick and healthy meals to make sure our evenings aren't gone after we eat dinner. Or because we simply don't have time to make something extravagant, there was no time to prep ahead, etc. I think you catch my drift, this dinner involves NO time and it's glorious.

Lemon Garlic Shrimp Couscous is a meal that husband and I love. It's healthy, delicious, and super easy to make. It's also super filling. Give it a whirl and tell me what you think!

• What You'll Need
• 1 box original couscous
• 1/3 cup olive oil
• 1 lemon; half of it zested and the other half cut into slices
• 2 TBSP butter
• 5 garlic cloves (mince them)
• Salt and pepper to taste
• Herbs to taste (thyme, rosemary, or basil)
• 1 lb. fresh shrimp (we use frozen cocktail shrimp and just thaw it)

• What You'll Do
• Preheat the oven to 400°. Combine the olive oil and lemon zest in an 8x8 glass baking dish, making sure the olive oil at least covers the entire bottom of the dish. Drizzle more if needed. Add the salt and pepper and bake for 12 minutes, checking to make sure it doesn't brown too much. 
• Meanwhile cook the couscous, following the directions on the box. 
• Remove the baking dish from the oven and add the butter, moving it around to help it melt. 
• Add the shrimp and minced garlic, tossing it all around in the oil mixture and coating the shrimp well. Place lemon slices on top. Cook for 8 minutes or until the shrimp has completely cooked. 
• Serve over the couscous (or if you're me, beside the couscous because you don't like your food to touch). Squeeze any additional fresh lemon juice over the meal if so desired. 

We eat this meal with a side of veggies. Our preference is broccoli because it all tastes so good mixed together. But, really any vegetable would work. And if couscous isn't your thing, you can always make it with whole grain pasta for another healthy alternative.