Mediterranean Shrimp Couscous
Makes 4 servings
Prep Time: 10 minutes
Total Time: 30 minutes
Ease of Preparation: Easy
1 tablespoon extra-virgin olive oil
1 pound raw, medium shrimp (41-50’s), peeled and deveined
2 teaspoons of garlic, jarred minced
1/2cup white wine (Chardonnay, Riesling)
1 package of Parmesan Couscous (like Near East)
1 cup thawed peas
1/4cup sundried tomato bits
1/2 cup crumbled reduced-fat feta (sundried-tomato)
1/3 cup flat leafed parsley, chopped
1. Heat half the olive oil in a nonstick skillet over medium-high heat. Add shrimp; sauté until shrimp turn opaque. Remove from skillet.
2. Reduce heat to low, add the remaining olive oil. Sauté garlic until it begins to brown. Stir in 1 -1/4 cup water, contents of spice packet from couscous, tomato bits, peas and wine. Bring to a simmer, cover and cook for 2 minutes.
3. Stir in couscous, remove from heat, cover and let stand for 5 minutes.
4. Stir in parsley, shrimp and feta. Cover and let stand an additional 5 minutes.
Tips & Tricks
Tip: Make ahead: to reheat cover dish and bake at 3500 for15-20 minutes. Garnish with more parsley and sprinkle with a little feta.
Nutritional Notes: per serving: calories 366; fat 8.8g (sat 2.3g, mono 2.6g, poly 0.7g); iron 2mg; cholesterol 151mg; calcium 172mg; carbohydrate 39g; sodium 726mg; protein 27g; fiber 4g
Nutrition Bonus: Vitamin A: 25% daily value; Vitamin C: 15% dv; Calcium: 15% dv; Iron: 10% dv