Shrimp and Vegetable Couscous

Melt butter in a saucepan over medium-high heat. Saute shrimp shells in melted butter until pink and fragrant 3 to 4 minutes. Add water; bring to a simmer reduce heat to low and simmer until flavors combine about 20 minutes.

Heat 1/3 cup olive oil in a large skillet over medium-high heat. Saute zucchini and eggplant with a pinch of salt and pepper in hot oil until soft 6 to 7 minutes. Clear a space in the center of the skillet. Add tomato; saute in the center of the skillet until slightly caramelized 3 to 4 minutes. Add garlic to the skillet; cook and stir all vegetables together until garlic is fragrant about 1 minute.

Heat 2 teaspoons oil in a skillet over medium-high heat. Saute shrimp in hot oil until shrimp are pink about 1 minute per side.

Combine vegetable mixture shrimp couscous tarragon and dill together in a bowl. Season with salt black pepper and cayenne pepper. Scrape down the sides of the bowl and pat mixture into a flat shape.

Pour hot shrimp stock through a strainer into couscous mixture discarding strained shells. Cover the bowl with aluminum foil and let sit until couscous is tender and fluffy about 5 minutes. Toss.