Moroccan-Spiced Chickpea & Shrimp Skillet with Couscous

1. Place frozen shrimp in a colander and run cold water over them for 5 minutes to thaw. Pat dry with paper towels and set aside.

2. While shrimp thaws, dice zucchini into half-inch cubes and mince the 3 garlic cloves.

3. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add zucchini and cook for 3 minutes, stirring occasionally, until pieces are slightly golden on the edges.

4. Add minced garlic, 1 tsp cumin, 0.5 tsp coriander, 0.25 tsp cinnamon, and 0.25 tsp turmeric to the pan. Stir for 30 seconds until very fragrant.

5. Drain and rinse the 15 oz canned chickpeas, then add them to the skillet along with the 15 oz crushed tomatoes. Stir everything together and let simmer over medium heat for 4 minutes — the sauce should thicken slightly and deepen in color.

6. Push the tomato-chickpea mixture to the edges of the pan to create space in the center. Add the thawed 12 oz shrimp in a single layer. Cook for 2 minutes, then flip each shrimp. Cook another 1–2 minutes until shrimp are pink and curled into a C-shape. Do not overcook — a tight O-shape means they are rubbery.

7. While shrimp cooks, make couscous: bring 1.5 cups broth to a boil in a small saucepan. Remove from heat, stir in 1.5 cup couscous, cover, and let sit for 5 minutes. Fluff with a fork.

8. Season the skillet with 1 tsp salt and a squeeze of fresh lemon juice from the 1 lemon. Taste and adjust. Serve shrimp and chickpea mixture over fluffy couscous.