One-Pot Pearl Couscous & Shrimp

To a large high-sided skillet set to medium-high heat. Once the pan is hot, add shrimp and cook for 2-3 minutes per side, until shrimp is fully cooked. Remove the shrimp to a bowl and set aside.

Turn the pan to medium heat and add 1 tbsp olive oil, diced onion and minced garlic. Cook for about 5 minutes to soften. Deglaze the pan with white wine and let it cook for 2-3 minutes.

Next add the chopped zucchini, broccoli florets, diced fennel, stir to combine and then add the seasonings: garlic powder, onion powder, salt, pepper. Stir again and cook for 3-4 minutes to soften.

Stir in the pearl couscous, beans, 2 tbsp olive oil and chicken stock paste. Add the water and stir. Bring to a boil over high heat and then turn to medium-low once simmering. Keep at a simmer and cover with a lid most of the way while the pearl couscous cooks, removing the lid to stir every couple of minutes so it doesn't stick.

Cook until the pearl couscous is done, about 10-14 minutes and there is barely any liquid left. Remove from the heat and let the couscous sit in the pan with the lid on for a few minutes before serving.

If you find the couscous isn't quite done and there isn't a lot of liquid left, add another 1/4-1/2 cup of water and cook for a few more minutes.

Serve the couscous topped with shrimp, chopped artichokes, fresh minced mint and squeeze of lemon juice. Add crumbled feta if desired.