Preheat your oven to 450°F. While it heats, chop the broccoli into 1-inch florets, mince all garlic cloves, finely chop the parsley, and juice the lemon, setting the zest aside. Toss the broccoli with 1 tablespoon olive oil, 1/2 teaspoon chili flakes, 1/4 teaspoon salt, and 1/4 teaspoon black pepper on a sheet pan. Place in the oven to roast for 12-15 minutes until golden and tender.

While the broccoli roasts, heat 1 teaspoon olive oil in a pot over medium heat. Add 1 minced garlic clove and cook for 30 seconds until fragrant. Add 2.5 oz pearl couscous and stir for about 1 minute to lightly toast it. Pour in 1 cup water and add 1 veggie bouillon cube and 1/4 teaspoon salt, then bring to a boil. Cover the pot, reduce heat to low, and simmer for 6-8 minutes until the couscous is tender and the liquid is absorbed. I like to let couscous sit covered for a minute after cooking to ensure it's perfectly fluffy.

While the couscous simmers, heat 2 teaspoons olive oil in a large skillet over medium-high heat. Once hot, add the shrimp and season with 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 3-4 minutes without stirring too much, allowing them to develop color on one side. The shrimp should turn from gray to opaque pink when done—don't overcook or they'll become rubbery.

Once the shrimp are cooked through, add a small splash of water to the skillet and cook for 1-2 minutes, stirring gently to deglaze and ensure the shrimp are fully cooked. Lower the heat to medium-low, then add 2 tablespoons unsalted butter, the remaining 1 minced garlic clove, and 1/2 teaspoon chili flakes. Stir gently and cook for 1-2 minutes until the garlic becomes fragrant and the butter is melted. Remove from heat and stir in half the fresh parsley (about 1/4 oz) and half the lemon juice.

Fluff the cooked couscous with a fork and transfer to a serving bowl or plate. Stir in the remaining 2 teaspoons olive oil, remaining parsley, remaining lemon juice, and smoked paprika for depth of flavor. Top the couscous with the roasted broccoli from Step 1, then arrange the garlic butter shrimp and its sauce over the top. Garnish with lemon zest for brightness and serve immediately.