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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