Shrimp Scampi on Couscous |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
|
Prep: 22 minutes; Cook: 11 minutes Ingredients:
1 cup water |
2/3 cup uncooked couscous |
2 teaspoons olive oil |
3/4 cup chopped onion |
4 garlic cloves, minced |
1 1/4 pounds large shrimp, peeled and deveined |
1 (14.5-ounce) can petite diced tomatoes, undrained |
1/4 cup coarsely chopped pitted kalamata olives |
1/4 cup dry white wine or fat-free, less-sodium chicken broth |
1 tablespoon capers |
1/2 teaspoon grated fresh lemon rind |
1 tablespoon fresh lemon juice |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/4 cup chopped fresh flat-leaf parsley |
1/4 cup chopped fresh basil |
Directions:
1. Bring 1 cup water to a boil in a medium saucepan; stir in couscous. Remove from heat; cover and let stand 5 minutes or until water is absorbed. Fluff with a fork; keep warm.
2. While water boils and couscous stands, heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 3 minutes or until tender. Add shrimp; sauté 2 minutes or until just done. Add tomatoes and next 7 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 2 minutes. Remove from heat; stir in parsley and basil. Serve over couscous.
3. Note: To prepare couscous in the microwave, add 1 cup water to a 2- or 4-cup glass measure. Microwave at HIGH 1 to 2 minutes or until boiling; stir in couscous. Cover with plastic wrap, and let stand 5 minutes or until water is absorbed. Fluff with a fork.
|
|