Greek Shrimp and Couscous

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  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
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Ingredients

1 cup whole-wheat couscous

2 tablespoons extra-virgin olive oil

1 pound medium shrimp, peeled and deveined

Pinch of red pepper flakes

2 medium plum tomatoes, diced

1 small bulb fennel, halved, cored and sliced 

2 cloves garlic, finely chopped

1/3 cup dry white wine

1 15-ounce can no-salt-added chickpeas, drained and rinsed

2 scallions, sliced

2 tablespoons chopped fresh dill

1/2 cup crumbled feta cheese (about 2 ounces)

Directions

  1. Prepare the couscous as the label directs. Cover and keep warm until ready to serve. Meanwhile, heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the shrimp and red pepper flakes and cook, stirring occasionally, until the shrimp are pink, about 3 minutes. Transfer to a plate using a slotted spoon. Preheat the broiler. Heat the remaining 1 tablespoon olive oil in the skillet. Add the tomatoes, fennel and garlic and cook, stirring occasionally, until the vegetables are tender, about 4 minutes. Add the wine and bring to a simmer, then add the chickpeas and 1/3 cup water; cook, stirring occasionally, until the chickpeas are slightly softened, about 3 minutes. Return the shrimp to the skillet and add the scallions and 1 tablespoon dill. Top with the feta, transfer to the broiler and broil until golden, about 2 minutes. Sprinkle with the remaining 1 tablespoon dill. Fluff the couscous with a fork and serve with the shrimp mixture. 

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