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Quick Greek Couscous with Shrimp

Photo: Randy Mayor; Styling: Leigh Ann Ross
Total time 25 mins
Yield 4 servings (serving size: 2 cups couscous mixture and 1 tablespoon yogurt)

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)

Nutrition 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

How to Make It

  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.