Ingredients:3 tablespoons olive oil, divided1 pound peeled uncooked shrimpsalt and pepper1 medium zucchini, diced in half moons3 cloves garlic, minced3 cups chicken stock1 1/2 cups uncooked couscous2 cups cherry or grape tomatoes, halved1/2 cup chopped fresh basil2 tablespoons balsamic vinegar1/4 cup grated or shredded Parmesan cheese (optional)Directions: Heat 2 tablespoons oil in a large skillet. Add shrimp and season with a little salt and pepper. Cook a minute or two on each side until it just turns pink. Remove shrimp from skillet and cover to keep warm. Add remaining 1 tablespoon of oil to the same skillet. Add zucchini and cook a minute or two. Season with salt and pepper. Add garlic and cook another 30 seconds. Add chicken stock. Bring to a boil. Stir in couscous. Cover and let stand 5 minutes or until liquid is absorbed. Uncover and fluff with a fork. Add shrimp tomato, basil, and vinegar. Stir well. Serve with cheese on top.
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