A delightful dish combining succulent shrimp with a zesty couscous, perfect for a quick and flavorful meal.
Combine the minced garlic, dried oregano, juice of one lemon, salt, and ground black pepper in a mixing bowl.
Marinating the shrimp for at least 30 minutes enhances the flavor.
Add the shrimp to the marinade and toss to coat evenly. Cover and refrigerate for 30 minutes.
Ensure the shrimp is fully coated in the marinade for maximum flavor.
In a saucepan, combine the diced red bell pepper, chicken broth, red pepper flakes, and olive oil. Bring to a boil.
Dice the bell pepper finely to ensure even cooking.
Stir in the couscous, cover the saucepan, and remove from heat. Let it sit for 5 minutes.
Fluff the couscous with a fork after cooking to separate the grains.
Heat olive oil in a large saute pan over medium-high heat. Add the shrimp and cook for 2 minutes on each side until opaque.
Avoid overcrowding the pan to ensure even cooking.
Pour in the white wine and scrape the bottom of the pan to deglaze. Let it reduce by half.
Deglazing adds depth to the sauce by incorporating browned bits.
Remove the pan from heat and stir in the butter until melted and the sauce thickens.
Swirl the butter gently to create a smooth sauce.
Serve the couscous in bowls, top with shrimp, and drizzle the sauce over the top.
Garnish with fresh herbs like parsley or cilantro for added flavor and color.
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