Shrimp Scampi on Couscous

recipe
Prep: 22 minutes; Cook: 11 minutes

Couscous, although typically thought of as an African dish, belongs to Sicilian tradition, too, and is almost always served with the seafood that is so bountiful in that area.

Yield:

3 servings (serving size: 1 cup shrimp mixture and 2/3 cup couscous)

Recipe from

Oxmoor House

Nutritional Information

Calories 401
Fat 7.9 g
Satfat 1.2 g
Protein 37.2 g
Carbohydrate 44.2 g
Fiber 5.3 g
Cholesterol 280 mg
Iron 6.1 mg
Sodium 967 mg
Calcium 124 mg

Ingredients

1 cup water
2/3 cup uncooked couscous
2 teaspoons olive oil
3/4 cup chopped onion
4 garlic cloves, minced
1 1/4 pounds large shrimp, peeled and deveined
1 (14.5-ounce) can petite diced tomatoes, undrained
1/4 cup coarsely chopped pitted kalamata olives
1/4 cup dry white wine or fat-free, less-sodium chicken broth
1 tablespoon capers
1/2 teaspoon grated fresh lemon rind
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh basil

Preparation

1. Bring 1 cup water to a boil in a medium saucepan; stir in couscous. Remove from heat; cover and let stand 5 minutes or until water is absorbed. Fluff with a fork; keep warm.

2. While water boils and couscous stands, heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 3 minutes or until tender. Add shrimp; sauté 2 minutes or until just done. Add tomatoes and next 7 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 2 minutes. Remove from heat; stir in parsley and basil. Serve over couscous.

Note: To prepare couscous in the microwave, add 1 cup water to a 2- or 4-cup glass measure. Microwave at HIGH 1 to 2 minutes or until boiling; stir in couscous. Cover with plastic wrap, and let stand 5 minutes or until water is absorbed. Fluff with a fork.

Jennifer Cofield,

Oxmoor House Healthy Eating Collection,

Oxmoor House

June 2006