Garlic Chili Shrimp Couscous Bowl

This bowl is a fast, high-protein dinner that leans entirely on the freezer and pantry. Frozen shrimp go straight into a hot pan with garlic and chili flakes while couscous cooks in a separate pot, and a handful of bagged spinach gets stirred in at the end to wilt down and add some green. It's ready in under 20 minutes with barely any cleanup, and it still feels like a real dinner.

Ingredients

• 12 ozfrozen shrimp, peeled and deveined, thawed
• 1 cupcouscous, dry, quick-cooking
• 3 clovesgarlic, minced, or 1 tbsp jarred minced garlic
• 1 tspChili flakes
• 2 cupsbaby spinach, bagged
• 2 tbspolive oil
• to tastesalt
• 1 cupwater, for the couscous

Method

1. Bring the water to a boil in the small pot, stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes. 5:00
2. While the couscous sits, heat the olive oil in the skillet over medium-high heat. Add the shrimp, garlic, and chili flakes.
3. Cook the shrimp, stirring occasionally, until pink and opaque, about 4 minutes. 4:00
4. Fluff the couscous with a fork, then stir in the spinach until it wilts from the heat. Season with salt.
5. Divide the couscous between bowls and top with the garlic chili shrimp.