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Greek Shrimp and Couscous Recipe

Greek Shrimp and Couscous

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (3)

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Average Rating:

Total Reviews: 3

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  • on March 03, 2013

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    Great dish with slight modifications. Repalce fresh Roma tomatoes with seeded canned Italian tomatoes and the 1/3 cup of water with shrimp stock made from the left over shells. Let everything simmier for 8-10 min before returning the shrimp to the pan so flavors have a chance to blend and become aeromatic. Using tomato basil feta gives it a little more depth as well. Came out so good even my 8 & 11 year old kids asked for seconds.

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  • on February 19, 2013

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    Very bland. It was easy enough but lacked any real flavor. I won't make this again.

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  • on February 16, 2013

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    An amazingly easy recipe that is perfect for a weeknight. I did not have fennel so I used a yellow pepper since that was what I had in the fridge. I also added some onion to the mix. Great flavors that even my 12 year old enjoyed. Will definitely put this one into rotation.

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