INGREDIENTS
2 cups
low-sodium chicken broth
1 cups
israeli couscous
1 tbsp
olive oil
2
garlic cloves
1 small
shallot
14 oz
artichoke heart quarters
1 lb
shrimp
1/4 tsp
ground pepper
1 pinch
red pepper flakes
1
juice of lemon
1 of
lemon zest
1 tbsp
fresh dill
1 tbsp
fresh parsley
1/3 cup
parmesan cheese