Mediterranean Shrimp & Couscous features tasty shrimp & Israeli couscous (the larger, more pearl-like variety), highlighted by the fresh Mediterranean flavors of lemon, olives, feta & capers! It’s super easy, and crazy good! All in one non-stick pan! 🙌 Woohoo!
This recipe is from Gina Homolka’s amazing cookbook, Skinny Taste: One & Done. I’m kinda obsessed with this cookbook and her recipes. Especially because this book contains 140 recipes all just for dinner, and made in ONE pot or pan – which is the them of the week! If you’ve been reading my blog for a while, you know that’s totally my kinda cooking! Get yourself a copy here!
Mediterranean Shrimp & Couscous
Lemon, olives, feta & capers highlight the delicious freshness of sweet cherry tomatoes & briny shrimp!
Ingredients
- 2 cups cherry tomatoes - halved
- 1/3 cup sliced pitted kalamata olives
- 1/4 cup crumbed feta cheese
- 1 TBSP capers - drained
- Fresh ground pepper
- 1/4 TSP kosher salt
- 1 lb. peeled & deveined large shrimp
- 1 TSP olive oil
- 1.5 garlic cloves - minced
- 2 cups chicken broth
- 1.5 cups pearl couscous
- Juice of 1/2 lemon
- 1/4 TSP grated lemon zest
- Basil or parsley for garnish
Directions
- Step 1 In a large bowl, combine tomatoes, olives, feta, & capers. Season with pepper.
- Step 2 Sprinkle salt over shrimp. Heat a large skillet over Medium-High heat. When hot, add oil, then the shrimp. Cook 2 minutes on each side – add minced garlic for the last minute. Remove from skillet, & add to bowl with tomato mixture. Mix & cover to keep warm.
- Step 3 Add broth to the skillet. Increase heat to High, and bring to a boil. Add couscous, stir, reduce heat to Medium and cover. Cook until all liquid is absorbed, approximately 10 minutes (check in last 5 minutes, to make sure it’s not sticking!)
- Step 4 Fluff with a fork & add to bowl with shrimp & tomatoes. Add lemon juice & toss well.
- Step 5 Divide among 4 bowls, garnish with basil & lemon zest.
Enjoy!
