• 6servings
  • 45minutes
  • 385calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, E
MineralsNatrium, Chromium, Manganese, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1-1/2 pounds uncooked medium shrimp, peeled and deveined

  2. 1 tablespoon chopped shallot

  3. 2 garlic cloves, minced

  4. 3 tablespoons olive oil, divided

  5. 1 cup chopped zucchini

  6. 1/2 cup white wine or reduced-sodium chicken broth

  7. 1/4 cup chopped sun-dried tomatoes (not packed in oil)

  8. 2 tablespoons capers, drained

  9. 3 cups fresh baby spinach

  10. 1-1/2 cups reduced-sodium chicken broth

  11. 1-1/2 cups uncooked couscous

  12. 2 tablespoons lemon juice

  13. 2 tablespoons balsamic vinegar

  14. 1/2 cup crumbled feta cheese, divided

  15. 1/2 teaspoon dried oregano

  16. 1/4 teaspoon salt

  17. 1/4 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. Mediterranean Shrimp Couscous Recipe photo by Taste of Home In a large skillet, saute the shrimp, shallot and garlic in 1 tablespoon oil until shrimp turn pink. Remove and keep warm.

  2. In the same skillet, cook and stir the zucchini, wine, tomatoes and capers until zucchini is tender. Add spinach; cook just until wilted. Add broth and bring to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes or until liquid is absorbed. Fluff with a fork.

  3. Whisk the lemon juice, vinegar and remaining oil; add to the pan. Stir in 1/4 cup cheese, the seasonings and reserved shrimp mixture; cook and stir over low heat until heated through. Sprinkle with remaining cheese. Yield: 6 servings.


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