Couscous with basil pesto and fried shrimp

Ingredients:

• 1 package (280 g) couscous
• 1 package (450g) frozen raw shrimp, thawed and peeled, leaving the shells and intestinal veins on, leaving the tails on
• 1 cup fresh basil leaves
• 2 tablespoons chopped garlic
• 1/4 cup chopped walnuts
• 1/4 tbsp. grated parmesan
• 1/3 tbsp. + 1 tbsp. l. rapeseed oil (canola)
• 0.5 tsp red pepper flakes
• 0.5 cup chicken broth
• Juice of 1 lemon
• 1 tbsp chopped fresh parsley

Preparation:

1. Prepare pesto:
   
   In a food processor, combine the basil, 1 tablespoon of garlic, walnuts, and Parmesan. With the processor running, gradually pour in the vegetable oil. Season with salt and pepper to taste.
2. Prepare couscous:
   
   In a medium saucepan over medium-high heat, bring 2 cups of water to a boil, adding 0.5 teaspoon of salt. Remove from heat, stir in the couscous, cover, and let sit for 5 minutes, or while you cook the shrimp. When ready to serve, stir half of the pesto into the couscous.
3. Prepare the shrimp:
   
   In a large skillet over medium heat, heat 1 tablespoon olive oil, 1 tablespoon garlic, and red pepper flakes and cook for 30 seconds. Add the broth and lemon juice and cook until it begins to bubble. Add the shrimp, season with salt and pepper, stir well, and cook until the shrimp turn pink, about 3-4 minutes. Remove the skillet from the heat and stir in the parsley.
4. Serve immediately, spooning the shrimp and sauce over the pesto couscous.