I thought this was great! It may not be anything special but the flavor was delicious and the creaminess of the Greek yogurt really satisfied our family.
Quick Greek Couscous with Shrimp
Photo: Randy Mayor; Styling: Leigh Ann Ross
More From Cooking Light
Amount per serving
- 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
- 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)
- 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.
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