Mediterranean Shrimp Couscous |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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âThis is a low fat, flavorful recipe that my family loves!â It's light and elegant and all the flavors work really well together; you'll be proud to serve this dish to your friends and family. Heather Carroll - Colorado Springs, Colorado Ingredients:
1-1/2 pounds uncooked medium shrimp, peeled and deveined |
1 tablespoon chopped shallot |
2 garlic cloves, minced |
3 tablespoons olive oil, divided |
1 cup chopped zucchini |
1/2 cup white wine or reduced-sodium chicken broth |
1/4 cup chopped sun-dried tomatoes (not packed in oil) |
2 tablespoons capers, drained |
3 cups fresh baby spinach |
1-1/2 cups reduced-sodium chicken broth |
1-1/2 cups uncooked couscous |
2 tablespoons lemon juice |
2 tablespoons balsamic vinegar |
1/2 cup crumbled feta cheese, divided |
1/2 teaspoon dried oregano |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a large skillet, saute the shrimp, shallot and garlic in 1 tablespoon oil until shrimp turn pink. Remove and keep warm.
2. In the same skillet, cook and stir the zucchini, wine, tomatoes and capers until zucchini is tender. Add spinach; cook just until wilted. Add broth and bring to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes or until liquid is absorbed. Fluff with a fork.
3. Whisk the lemon juice, vinegar and remaining oil; add to the pan. Stir in 1/4 cup cheese, the seasonings and reserved shrimp mixture; cook and stir over low heat until heated through. Sprinkle with remaining cheese. Yield: 6 servings.
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