Rating: 3 stars
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Sara Quessenberry
Recipe by Real Simple May 2005

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Credit: Hector Sanchez

Recipe Summary

prep:
15 mins
total:
15 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

calcium 62mg; 291 calories; calories from fat 34%; carbohydrates 35g; cholesterol 46mg; fat 11g; fiber 3g; iron 2mg; protein 12mg; saturated fat 2g; sodium 265mg.
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