Couscous with Shrimp and Zucchini

Ingredients

• 300g couscous
• 400g fresh shrimp
• 3 medium zucchini
• 1 clove garlic
• Fresh parsley (q.b. - as needed)
• Salt and pepper (q.b. - as needed)
• 1 lemon
• Extra virgin olive oil (q.b. - as needed)
• 0.3g saffron
• Water
• Carrots
• Onion
• Celery

Steps

1. Prepare shrimp broth: put shrimp shells in a pot with water, carrots, onion, and celery. Bring to a boil and cook for about 20-30 minutes. Strain the broth and set aside.
2. In a bowl, pour the couscous and add saffron, salt, and hot broth. Cover and let stand for about 5 minutes, then fluff with a fork.
3. Meanwhile, wash and slice the zucchini into half-moons.
4. In a pan, heat a drizzle of extra virgin olive oil and add the crushed garlic. After a minute, add the zucchini and cook until tender.
5. Add the peeled shrimp and cook until they turn pink. Season with salt and pepper.
6. Combine the zucchini and shrimp with the fluffed couscous, lemon zest if you like, and mix well to blend the flavors.
7. Add chopped fresh parsley and a drizzle of olive oil.
8. Serve the couscous.