Lemon-Garlic Shrimp with Broccoli & Couscous

4 cups low-sodium chicken broth, divided
1 cup uncooked whole wheat Israeli couscous
4 cups broccoli florets
2 tsp. olive oil, divided
1 lb. large shrimp, peeled and deveined
1 large shallot, minced
2 Tbsp. garlic, minced
pinch red pepper flakes, to taste
1/4 cup white wine
1 tsp. lemon juice
1 tsp. lemon zest
3 Tbsp. fresh basil, minced

Bring 2 cups of the chicken broth to a boil in a medium saucepan. Add couscous & broccoli, reduce heat to low and cook until broccoli is tender and couscous is cooked, about 8 minutes. Remove from heat and set aside.

Meanwhile, in a large nonstick skillet heat 1 tsp. oil. Add shrimp and cook, flipping once, until lightly seared and cooked through, about 2 to 3 minutes per side. Remove to a plate.

Add remaining 1 tsp. oil, shallot, garlic and hot pepper flakes to pan. Cook, stirring a few times, for 1 minute. Add wine; stir & scrape up browned bits from bottom and sides of pan. Add remaining 2 cups broth and increase heat to high. Cook, stirring occasionally, until reduced to a thick sauce, about 10 minutes. Add shrimp and any accumulated juices to pan; stir in lemon juice, lemon zest and basil.

To serve, spoon shrimp & sauce over couscous-broccoli mixture. Yields about 3 1/2 oz. shrimp and 1 cup couscous-broccoli mixture per serving.

Serves 4
WW SmartPoints per serving: 7