Greek Shrimp and Couscous (Food Network Kitchens) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 cup whole-wheat couscous |
2 tablespoons extra-virgin olive oil |
1 pound medium shrimp, peeled and deveined |
pinch of red pepper flakes |
2 medium plum tomatoes, diced |
1 small bulb fennel, halved, cored and sliced |
2 cloves garlic, finely chopped |
1/3 cup dry white wine |
1 15 -ounce can no-salt-added chickpeas, drained and rinsed |
2 scallions, sliced |
2 tablespoons chopped fresh dill |
1/2 cup crumbled feta cheese (about 2 ounces) |
Directions:
1. Prepare the couscous as the label directs. Cover and keep warm until ready to serve.
2. Meanwhile, heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the shrimp and red pepper flakes and cook, stirring occasionally, until the shrimp are pink, about 3 minutes. Transfer to a plate using a slotted spoon.
3. Preheat the broiler. Heat the remaining 1 tablespoon olive oil in the skillet. Add the tomatoes, fennel and garlic and cook, stirring occasionally, until the vegetables are tender, about 4 minutes. Add the wine and bring to a simmer, then add the chickpeas and 1/3 cup water; cook, stirring occasionally, until the chickpeas are slightly softened, about 3 minutes. Return the shrimp to the skillet and add the scallions and 1 tablespoon dill. Top with the feta, transfer to the broiler and broil until golden, about 2 minutes. Sprinkle with the remaining 1 tablespoon dill. Fluff the couscous with a fork and serve with the shrimp mixture.
4. Per serving: Calories 481; Fat 14 g (Saturated 3 g); Cholesterol185 mg; Sodium 392 mg; Carbohydrate 51 g; Fiber 10 g; Protein 36 g
5. Photograph by Christopher Testani
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