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Chili, Lemon, And Basil Shrimp With Israeli Couscous Quick Dinner For Two

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For the couscous:

Olive oil

1 cup Israeli (pearl) couscous

1 lemon, zested and juiced

1 1/2 cups chicken broth

Salt and freshly ground black pepper

For the shrimp:

4 large cloves garlic, minced

Pinch red pepper flakes, to taste

1 pound cooked shrimp, deveined and tails removed

1 cup loosely packed fresh basil

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