Toast the rice couscous in a nonstick pot over high heat for a few minutes, stirring often.

Bring the broth to a boil, add the couscous, and cook for 1 minute. Turn off the heat, cover, and let it rest for about 10 minutes.

Meanwhile, prepare the sauce. Cut the zucchini and bell pepper into thin strips. Finely chop the parsley.

Pour plenty of olive oil into a pot and sauté the garlic clove. Add the bell pepper and cook for a few minutes, then remove the garlic. Add the zucchini and cook for about 10 minutes, adding a little water or broth if needed. Finally, add the shrimp and cook for a few more minutes.

Take the couscous, which will be a compact mass, break off a piece, press it, and shape it into a small ball with wet hands. Continue until all the couscous is used.