Photo: Randy Mayor; Styling: Leigh Ann Ross
Recipe from Cooking Light

Ingredients

  • 1 1/2 cups water
  • 1 1/3 cups uncooked couscous
  • 3/8 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil, divided
  • 1 1/2 pounds peeled and deveined medium shrimp
  • 1 cup grape tomatoes, halved
  • 1/2 cup thinly sliced green onions
  • 1/3 cup pitted kalamata olives, halved
  • 1/4 cup 2% reduced-fat Greek-style plain yogurt (such as Fage)

Preparation

Total: 25 Minutes

  1. 1. Bring 1 1/2 cups water to a boil in a large saucepan over medium-high heat. Add couscous, 1/4 teaspoon salt, and pepper to pan. Cover, remove from heat, and let stand 5 minutes. Fluff with a fork.
  2. 2. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil to pan; swirl to coat. Sprinkle shrimp with remaining 1/8 teaspoon salt. Add shrimp to pan, and sauté for 3 minutes or until done. Add shrimp to couscous mixture.
  3. 3. Combine remaining 2 tablespoons oil, tomatoes, onions, and olives in a large bowl; toss. Add tomato mixture to couscous mixture; toss to combine. Serve with yogurt.
Vanessa T. Pruett,
September 2010

Nutritional Information

  • Calories: 487
  • Fat: 15.3g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 9.5g
  • Polyunsaturated fat: 2.3g
  • Protein: 35.3g
  • Carbohydrate: 49.8g
  • Fiber: 3.8g
  • Cholesterol: 195mg
  • Iron: 4mg
  • Sodium: 564mg
  • Calcium: 114mg