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Photo: Hector Sanchez Photo by: Photo: Hector Sanchez

Shrimp with Arugula Couscous

Real Simple MAY 2005

  • Yield: Makes 4 servings
  • Prep time:15 Minutes

Ingredients

  • 1 cup instant couscous
  • 3 tablespoons olive oil
  • 1 clove garlic, thinly sliced
  • 1 5-ounce bag arugula
  • 3/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 20 medium-size shrimp, deveined
  • 1 lemon, quartered

Preparation

Prepare the couscous according to the package directions and fluff with a fork. Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium heat. Add the garlic and cook until aromatic, about 1 minute. Add the arugula and cook until just wilted, about 1 more minute. Combine the arugula and couscous in a large bowl, season with half the salt and pepper, and toss gently. In the same skillet, heat the remaining oil over medium-high heat, season the shrimp with the remaining salt and pepper, then cook 2 minutes on each side. Serve over the couscous with a squeeze of lemon.

Tip: Baby spinach makes a nice stand-in for arugula. Buy either prewashed and bagged to make this quick dinner even quicker.

Nutritional Information

Amount per serving
  • Calcium: 62mg
  • Calories: 291
  • Calories from fat: 34%
  • Carbohydrate: 35g
  • Cholesterol: 46mg
  • Fat: 11g
  • Fiber: 3g
  • Iron: 2mg
  • Protein: 12mg
  • Saturated fat: 2g
  • Sodium: 265mg
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Shrimp with Arugula Couscous recipe

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