3 tablespoons olive oil, divided
1 pound peeled uncooked shrimp
1 zucchini diced in half moons
3 cloves garlic, minced
2 cups chicken stock
1 cup uncooked couscous
2 cups cherry or grape tomatoes, halved
1/2 cup chopped fresh basil
2 tablespoons balsamic vinegar
1/4 cup grated or shredded Parmesan cheese (optional)
salt and pepper
Heat 2 tablespoons oil in a large skillet. Add shrimp and season with a little salt and pepper. Cook a minute or two on each side until it just turns pink. Remove shrimp from skillet and cover to keep warm.
Add remaining 1 tablespoon of oil to the same skillet. Add zucchini and cook a minute or two. Season with salt and pepper.
Add garlic and cook another 30 seconds. Add chicken stock. Bring to a boil.
Stir in couscous. Cover and let stand 5 minutes or until liquid is absorbed.
Uncover and fluff with a fork. Add shrimp tomato, basil, and vinegar. Stir well. Serve with cheese on top.
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