Mediterranean Shrimp Couscous

By Totlxtc

Ingredients

• 1-1/2 * 1-1/2 pounds uncooked medium shrimp, peeled and deveined
• 1 * 1 tablespoon chopped shallot
• 2 * 2 garlic cloves, minced
• 3 * 3 tablespoons olive oil, divided
• 1 * 1 cup chopped zucchini
• 1/2 * 1/2 cup white wine or reduced-sodium chicken broth
• 1/4 * 1/4 cup chopped sun-dried tomatoes (not packed in oil)
• 2 * 2 tablespoons capers, drained
• 3 * 3 cups fresh baby spinach
• 1-1/2 * 1-1/2 cups reduced-sodium chicken broth
• 1-1/2 * 1-1/2 cups uncooked couscous
• 2 * 2 tablespoons lemon juice
• 2 * 2 tablespoons balsamic vinegar
• 1/2 * 1/2 cup crumbled feta cheese, divided
• 1/2 * 1/2 teaspoon dried oregano
• 1/4 * 1/4 teaspoon salt
• 1/4 * 1/4 teaspoon pepper

Preparation

Step 1

* In a large skillet, saute the shrimp, shallot and garlic in 1 tablespoon oil until shrimp turn pink. Remove and keep warm.
* 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.
* 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.


Nutrition Facts: 1 cup equals 385 calories, 11 g fat (2 g saturated fat), 143 mg cholesterol, 619 mg sodium, 41 g carbohydrate, 3 g fiber, 28 g protein. Diabetic Exchanges: 3 very lean meat, 2-1/2 starch, 2 fat.