Rating: 4 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 1
  • 5 star values: 1
Vanessa T. Pruett
Recipe by Cooking Light September 2010

Gallery

Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary

total:
25 mins
Yield:
4 servings (serving size: 2 cups couscous mixture and 1 tablespoon yogurt)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

487 calories; fat 15.3g; saturated fat 2.4g; mono fat 9.5g; poly fat 2.3g; protein 35.3g; carbohydrates 49.8g; fiber 3.8g; cholesterol 195mg; iron 4mg; sodium 564mg; calcium 114mg.
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