Ingredients

• 2 1/2 teaspoons olive oil, divided
• 1/4 teaspoon hot red pepper flakes
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon kosher salt
• 1/3 cup fresh basil, chopped
• 2 garlic cloves, minced, divided
• 1 3/4 pounds uncooked jumbo shrimp
• 1/4 cup + 2 tablespoons white grape juice, divided
• 1 can (15 ounces) diced tomatoes, drained
• 1/4 head fresh broccoli, cut into bite-size pieces
• 1/4 head fresh cauliflower, cut into bite-size pieces
• 3/4 cup couscous
• 1 chicken bouillon cube
• 3/4 cup sliced almonds
• 3/4 cup water

Instructions

1. Combine in a large bowl 2 teaspoons olive oil, red pepper flakes, cayenne pepper, black pepper, kosher salt, fresh basil, and 1 minced garlic clove.
2. If shrimp is frozen, place in a colander and run cold water over it for 5 minutes to thaw.
3. Toss thawed shrimp in olive oil spiced mixture. Set aside.
4. In a large frying pan, put remaining half teaspoon olive oil and remaining minced garlic clove.
5. Sauté over medium heat for a couple of minutes, stirring.
6. Drain tomatoes. Set aside.
7. Cut broccoli and cauliflower into bite-size pieces.
8. Add broccoli, cauliflower and 2 tablespoons white grape juice to garlic. Reduce heat to low and cover. Simmer for 5 minutes or until broccoli and cauliflower are slightly under cooked.
9. Drain off any excess juices.
10. In a large sauce pan, put couscous, chicken bouillon cube, almonds, 1/4 cup white grape juice and 3/4 cup water. Over medium heat bring to boil, stirring. Remove from heat and cover.
11. In another large frying pan over medium high heat, sauté shrimp for 3-4 minutes until pink and cooked.
12. Add shrimp immediately to garlic, broccoli and cauliflower mixture. Toss. Add drained tomatoes. Stir over low heat for 1-2 minutes covered to warm the tomatoes.
13. Serve shrimp and vegetables over couscous or toss together to combine and serve.