Shrimp Couscous Skillet

      Shrimp Couscous
      Shrimp Couscous


      3 tablespoons olive oil, divided
      1 pound peeled uncooked shrimp
      salt and pepper
      1 medium zucchini, diced in half moons
      3 cloves garlic, minced
      3 cups chicken stock
      1 1/2 cups uncooked couscous
      2 cups cherry or grape tomatoes, halved
      1/2 cup chopped fresh basil
      2 tablespoons balsamic vinegar
      1/4 cup grated or shredded Parmesan cheese (optional)


      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.