Saffron couscous with zucchini and shrimp

(serves 4)

• 300 g couscous

• 400 g fresh shrimp (Argentinian shrimp also works)

• 3 medium zucchinis

• 1 garlic clove

• Fresh parsley, to taste

• Salt and pepper, to taste

• 1 lemon

• Extra virgin olive oil, to taste

• Start by making a shrimp broth: place the shrimp shells in a pot with water, along with carrots, onion, and celery. Bring to a boil and let simmer for 20–30 minutes. Strain the broth and set it aside.
• In a bowl, pour the couscous and add saffron, salt, and the hot shrimp broth. Cover and let it sit for about 5 minutes. Then fluff with a fork.
• Meanwhile, wash and slice the zucchinis into half-moons. In a pan, heat a drizzle of extra virgin olive oil and add the crushed garlic. After a minute, add the zucchini and cook until tender. Add the peeled shrimp and cook until they turn pink. Season with salt and pepper.
• Mix the zucchini and shrimp into the fluffed couscous. If you like, add some lemon zest. Stir well to combine all flavors. Finish with chopped fresh parsley and a drizzle of olive oil.