Mediterranean Shrimp Couscous

By bakers_delight85

Ingredients

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

Details

Servings 6

Preparation

Step 1

In a large skillet, saute the shrimp, shallot and garlic and 1 Tbsp. 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 of the cheese, the seasonings and reserved shrimp mixture; cook and stir over low heat until mixture is heated through. Sprinkle with the remaining cheese.
One serving (1 cup) = 385 calories, 11g fat, 3g fiber, 28g protein