20 Minute Shrimp and Tomato-Fennel Couscous

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• 1 1/4 cups cherry tomatoes (halved)
  Ingredient note

  Source: 1 1/4 cups cherry tomatoes (halved)
• 5 Tbsp extra-virgin olive oil (divided)
  Ingredient note

  Source: 5 Tbsp. extra-virgin olive oil (divided)
• 3 Tbsp chopped fresh parsley
  Ingredient note

  Source: 3 Tbsp. chopped fresh parsley
• 1 tsp lemon zest (plus 1 Tbsp. fresh lemon juice)
  Ingredient note

  Source: 1 tsp. lemon zest (plus 1 Tbsp. fresh lemon juice)
• 1 tsp honey or maple syrup
  Ingredient note

  Source: 1 tsp. honey or maple syrup
• 1/2 tsp toasted fennel seeds (finely crushed)
  Ingredient note

  Source: 1/2 tsp. toasted fennel seeds (finely crushed)
• 1 tsp kosher salt (divided)
  Ingredient note

  Source: 1 tsp. kosher salt (divided)
• 1/2 tsp freshly ground black pepper
  Ingredient note

  Source: 1/2 tsp. freshly ground black pepper
• 3 each garlic cloves (minced)
  Ingredient note

  Source: 3 garlic cloves (minced)
• 2 cups chicken or vegetable broth
  Ingredient note

  Source: 2 cups chicken or vegetable broth
• 1 1/2 cups dry couscous
  Ingredient note

  Source: 1 1/2 cups dry couscous
• 3 Tbsp unsalted butter
  Ingredient note

  Source: 3 Tbsp. unsalted butter
• 1 lb medium or large raw shrimp (peeled and deveined)
  Ingredient note

  Source: 1 lb. medium or large raw shrimp (peeled and deveined)

1. Combine tomatoes, 4 Tbsp. of the oil, parsley, lemon zest and juice, honey, fennel seed, 1/2 tsp. of the salt, and 1/4 tsp. of the black pepper in a bowl. (if desired, for a kick of heat, stir in 1/4 tsp. crushed red pepper flakes). Set side.
2. Heat remaining 1 Tbsp. oil in small saucepan over medium heat. Add garlic and 1/4 tsp. of the salt; cook 2 minutes, until aromatic. Pour in broth and bring to a boil. Stir in couscous; cover. Remove from heat; let stand 5 minutes. Fluff with a fork.
3. Melt butter in a large saute pan over medium-high. Season shrimp with remaining 1/4 tsp. salt and 1/4 tsp. black pepper, and, working in batches if needed, add shrimp to pan; cook, turning once, until lightly charred around the edges, about 1 to 2 minutes per side.
4. Divide couscous evenly among 4 bowls or plates. Scatter shrimp and residual butter in pan evenly over couscous. Spoon tomato-fennel seed mixture evenly overtop.