Fiesta Shrimp With Herbed Cous Cous

• 1 lb jumbo shrimp,shelled and deveined
• 1/2 cup red bell pepper, diced
• 1/2 cup yellow bell pepper, diced
• 1/2 cup green bell pepper, diced
• 1/2 cup finely chopped vidalia onion
• 6 clove finely minced garlic
• 3/4 tsp salt
• 1/4 tsp ground black pepper
• 1/4 cup olive oil, extra virgin
• 3 tbsp salted butter
• 1/4 tsp red pepper flakes ( optional )
• 1 box of plain cou cous 5.9 ounces
• 1 1/4 cup vegetable broth
• 1/2 cup fresh parsley, chopped
• 1/4 tsp salt
• 1 lemon, zested. About 1 teaspoon
• 1 tbsp fresh lemon juice

1. Start cous cous.
2. In a large pot and in vegetable broth and bring to a boil.
3. Add in cous cous, lemon zest, juice and salt.
4. Mix and remove from heat.
5. Cover.
6. In a large skillet add oil, butter and heat up over medium heat.
7. Add in the bell peppers, onion and garlic.
8. Saute for four minutes.
9. Place shrimp in with onion and pepper.
10. At this point you may add optional red pepper flakes.
11. Saute shrimp for just one to two minutes each side.
12. Cook until they just turn pink.
13. Remove from heat.
14. In a large bowl first add cooked cous cous.
15. Top with shrimp mixture.
16. Add in parsley at this point and gently toss to combine.
17. Place into a serving bowl, you may add lemon wedges in the side and enjoy warm and fresh.
18. Optional topping is a sprinkling of freshly grated parmesan cheese and a drizzle of extra virgin olive oil.
19. Add a fresh vegetable salad on the side and you have a simple healthy meal.

jumbo shrimp, red bell pepper, yellow bell pepper, green bell pepper, vidalia onion, garlic, salt, ground black pepper, olive oil, butter, red pepper, vegetable broth, fresh parsley, salt, lemon, lemon juice

Taken from cookpad.com/us/recipes/351438-fiesta-shrimp-with-herbed-cous-cous (may not work)