2 medium zucchinis, halved lengthwise and sliced cross wise into ¼-inch thick half moons
1 ½ teaspoons garlic powder, to season
salt and pepper
1 cup pearl couscous
1/3 cup pesto (or more)
2 packed cups baby arugula
1pound medium to small shrimp, peeled and deveined
red pepper flakes to garnish
Preheat the oven to 425 degrees. Line a rimmed baking sheet with parchment paper and add the zucchini. Drizzle with olive oil and season with½ teaspoon of garlic powder, salt, and pepper. Toss to coat and lay out in an even layer. Bake for 15-20 minutes or until zucchini is tender.
Meanwhile, prepare the couscous. Boil 4 cups of water in a medium pot. Once boiling, add the couscous and cook for 10 minutes. Drain and rinse with cold water. Pour the couscous into a large mixing bowl, add the pesto and stir to coat. Set aside. Once zucchini is done, add the zucchini and arugula.
Once couscous is done cooking, begin the shrimp. In a small bowl, add the shrimp and drizzle with olive oil. Toss to coat. Season with the remaining garlic powder, salt, and pepper. Stir to coat. Heat a large skillet over medium-high heat. Once pan is hot, add the shrimp and cook 2-3 minutes per side or until C-shaped and opaque. Remove from heat.
Divide the couscous mixture into bowls, top with shrimp, and serve, garnished with red pepper flakes.