Quick Greek Couscous with Shrimp

Photo: Randy Mayor; Styling: Leigh Ann Ross

Yield:

4 servings (serving size: 2 cups couscous mixture and 1 tablespoon yogurt)

Recipe from

Recipe Time

Total: 25 Minutes

Nutritional Information

Calories 487
Fat 15.3 g
Satfat 2.4 g
Monofat 9.5 g
Polyfat 2.3 g
Protein 35.3 g
Carbohydrate 49.8 g
Fiber 3.8 g
Cholesterol 195 mg
Iron 4 mg
Sodium 564 mg
Calcium 114 mg

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

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. 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. 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.

Note:

Vanessa T. Pruett,

September 2010