Heat a large skillet over medium-high heat. Add olive oil and cook shrimp for 1-2 minutes per side until opaque and light pink. Remove to a plate and set aside.
Reduce heat to medium-low, add tomatoes, garlic and red pepper flakes. Cook for 5 minutes, or until tomatoes start to break down and garlic is fragrant. Add zucchini and ¼ teaspoon of salt, cook for 3-5 minutes. Add corn, continue cooking another minute.
Reduce heat to low, pour in water, couscous and remaining salt. Cover and steam couscous for 3-5 minutes.
Remove from heat, stir in basil, lemon and reserved shrimp.
Did you try this recipe?Leave a comment + rating and let me know what you think!