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Shrimp with Tomatoes and Olives

Photo: Anna Williams; Styling: Anna Last
Prep time 10 mins
Other time 10 mins
Yield Makes 4 servings

Ingredients

  • 1 10-ounce box couscous (1 1/3 cups)
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 28-ounce can diced tomatoes, drained
  • 3/4 cup pitted green olives
  • 1/2 cup dry white wine (such as Sauvignon Blanc)
  • Kosher salt and pepper
  • 1 pound medium shrimp, peeled and deveined

Nutrition Information

  • calories 477
  • caloriesfromfat 21 %
  • protein 34 g
  • carbohydrate 60 g
  • sugars 5 g
  • fiber 5 g
  • fat 10 g
  • satfat 2 g
  • sodium 848 mg
  • cholesterol 172 mg

How to Make It

  1. Cook the couscous according to the package directions.

    Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, for 4 minutes.

    Add the tomatoes, olives, wine, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Simmer, stirring occasionally, until slightly thickened, 4 to 6 minutes.

    Add the shrimp, cover, and cook until the shrimp are cooked through, 3 to 5 minutes. Serve with the couscous.