Chili, Lemon & Basil Shrimp with Israeli Couscous

1. Heat a drizzle of olive oil over medium heat in a saucepan. Add Israeli couscous and fry until the pearls become golden brown. Add in the juice of half a lemon and stir to coat the couscous. Add the chicken broth to the pan, place a lid on top and cook until all the liquid has been absorbed and couscous is tender.

2. Meanwhile, in a large skillet, heat a drizzle of olive oil over medium low heat and sauté shallots with salt and pepper until tender. Add in red pepper flakes and garlic, then continue to cook until garlic is golden brown.

3. Add in spinach and toss to coat. Cook until spinach is mostly wilted, then add in shrimp and the juice of 1/2 a lemon. Cook until shrimp is heated through and nicely pink.

4. Toss the shrimp and couscous together, or plate the shrimp on top and add basil.