Mediterranean Shrimp Couscous
Jeff
ingredients
- 1 1/2 lbs uncooked medium shrimp
- 1 Tbsp chopped shallot
- 2 Garlic cloves
- 3 Tbsp olive oil
- 1 Cup zucchini
- 1/2 Cup white wine
- 1/4 Cup Chopped sundried tomatoes(not packed in oil)
- 2 Tbsp capers, drained
- 3 Cups fresh baby spinach
- 1 1/2 Cups reduced-sodium chicken broth
- 1 1/2 Cups uncooked couscous
- 2 Tbsp lemon juice
- 2 Tbsp Balsamic vinegar
- 1/2 Cup Crumbled Feta cheese
- 1/2 tsp dried oregano
- 1/4 tsp pepper
directions
- 1
1. In a large skillet, saute the shrimp, shallot & garlic in 1 Tbsp oil until shripm turn pink. Remove and keep warm
- 2
2. In the same skillet, cook & stir the zucchini, wine, tomatoes & capers until zucchini is tender. Add spinach; cook just until wilted. Add broth & bring to a boil. Stir in couscous. Cover & remove from the heat; let stand for 5 mins or until liquid is absorbed. fluff with a fork.
- 3
3. Whisk the lemon juice, vinegar & remaining oil; add to the pan. Stir in 1/4 cup cheese, the seasonings & reserved shrimp mixture; cook & stir over low heat until heated through. Sprinkle with remaining cheese.
Source: Jeff
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