What’s in it
Names and any recorded quantities are retained below. Saved ingredient fields.
- Veggie Stock Concentrate
- Pearl Couscous
- Asparagus
Broccoli
Garlic- Lemon
- Shrimp
- Chili Flakes
Parsley- Garlic Powder
- Salt
- Olive Oil
- Butter
Black Pepper
AI-generated illustrations show generic ingredients, not exact products or portion sizes.
AI-generated illustrations show generic ingredients, not exact formulations or portion sizes. Original ingredient details and allergen notes remain below.
Recorded allergens: Wheat, Shellfish, Milk. Check the current package for the complete ingredients and allergen statement.
Nutrition
Saved brand nutrition. Check the linked source for the serving basis.
| Calories | 510 |
|---|---|
| Protein | 29g |
| Carbohydrate | 54g |
| Total fat | 20g |
| Dietary fiber | 5g |
| Sodium | 1,000mg |
| Saturated fat | 5g |
| Sugars | 5g |
| Cholesterol | 235mg |
Preparation
- Preparation
- 10 minutes
Preparation time is not necessarily total cooking or heating time.
Saved instructions are reproduced below. Follow the current package or recipe if it differs.
Step 1
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. Cut broccoli into bite-size pieces if necessary. Peel and mince or grate garlic. Finely chop parsley. Quarter lemon.
Open the saved step photo ↗Step 2
Toss broccoli on a baking sheet with a drizzle of olive oil, ½ tsp chili flakes (¾ tsp for 4 servings) (use less if you prefer less heat), salt, and pepper. Roast on top rack until browned and tender, 12-15 minutes.
Open the saved step photo ↗Step 3
Meanwhile, heat a drizzle of olive oil in a small pot over medium-high heat. Add half the minced garlic; cook, stirring, until fragrant, 30 seconds.Stir in couscous, stock concentrate, 1 cup water (2 cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 6-8 minutes.Keep covered off heat until ready to serve.
Open the saved step photo ↗Step 4
While couscous cooks, rinse shrimp* under cold water; pat dry with paper towels. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add shrimp, garlic powder, salt, and pepper. Cook until shrimp are pink and almost cooked through, 3-4 minutes.Add 2 TBSP water (3 TBSP for 4 servings); cook, stirring and scraping up any browned bits, until water has evaporated, 1-2 minutes.Reduce heat to medium. Add 1 TBSP butter (2 TBSP for 4), remaining minced garlic, and a pinch of chili flakes. Cook, stirring, until shrimp are cooked through, 1-2 minutes more.Remove pan from heat. Add half the parsley and juice from half the lemon; toss to combine.
Open the saved step photo ↗Step 5
Fluff couscous with a fork. Stir in remaining parsley, a squeeze of lemon juice, and a drizzle of olive oil. Season with salt and pepper.
Open the saved step photo ↗Step 6
Divide couscous between bowls. Top with shrimp and broccoli. Spoon any remaining garlic butter from pan over shrimp. Serve with a squeeze of lemon juice.
Open the saved step photo ↗
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Sources & meal record
View the linked brand source ↗
Nutrition source check recorded: . This is a stored check date, not a fresh availability check.
This page includes the saved meal record. Availability, recipes and ingredients can change.
Complete meal details
Nutrition Per Serving
Dietary Info
Under 650 CaloriesHigh ProteinPork-free
→ View this meal on HelloFresh
Ingredients
How to Make It
Step 1
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. Cut broccoli into bite-size pieces if necessary. Peel and mince or grate garlic. Finely chop parsley. Quarter lemon.
Step 2
Toss broccoli on a baking sheet with a drizzle of olive oil, ½ tsp chili flakes (¾ tsp for 4 servings) (use less if you prefer less heat), salt, and pepper. Roast on top rack until browned and tender, 12-15 minutes.
Step 3
Meanwhile, heat a drizzle of olive oil in a small pot over medium-high heat. Add half the minced garlic; cook, stirring, until fragrant, 30 seconds.Stir in couscous, stock concentrate, 1 cup water (2 cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 6-8 minutes.Keep covered off heat until ready to serve.
Step 4
While couscous cooks, rinse shrimp* under cold water; pat dry with paper towels. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add shrimp, garlic powder, salt, and pepper. Cook until shrimp are pink and almost cooked through, 3-4 minutes.Add 2 TBSP water (3 TBSP for 4 servings); cook, stirring and scraping up any browned bits, until water has evaporated, 1-2 minutes.Reduce heat to medium. Add 1 TBSP butter (2 TBSP for 4), remaining minced garlic, and a pinch of chili flakes. Cook, stirring, until shrimp are cooked through, 1-2 minutes more.Remove pan from heat. Add half the parsley and juice from half the lemon; toss to combine.
Step 5
Fluff couscous with a fork. Stir in remaining parsley, a squeeze of lemon juice, and a drizzle of olive oil. Season with salt and pepper.
Step 6
Divide couscous between bowls. Top with shrimp and broccoli. Spoon any remaining garlic butter from pan over shrimp. Serve with a squeeze of lemon juice.
About HelloFresh
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Ingredients at a glance
From the saved ingredient list. Images are shown only where a provider image or an exact library match is available. Check the current package for the complete statement.
AI-generated illustrations show generic ingredients, not exact formulations or portion sizes. Original ingredient details and allergen notes remain below.
- Veggie Stock Concentrate
- Pearl Couscous
- Asparagus
- Broccoli
- Garlic
- Lemon
- Shrimp
- Chili Flakes
- Parsley
- Garlic Powder
- Salt
- Olive Oil
- Butter
- Black Pepper
AI-generated illustrations show generic ingredients, not exact products or portion sizes.
