Greek Couscous with Shrimp

By LKWolfe

Vanessa T. Pruett, Cooking Light

SEPTEMBER 2010

Ingredients

• 1 1/2 cups water
• 1 1/3 cups uncooked couscous
• 3/8 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons olive oil, divided
• 1 1/2 pounds peeled and deveined medium shrimp
• 1 cup grape tomatoes, halved
• 1/2 cup thinly sliced green onions
• 1/3 cup pitted kalamata olives, halved
• 1/4 cup 2% reduced-fat Greek-style plain yogurt (such as Fage)

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. Bring 1 1/2 cups water to a boil in a large saucepan over medium-high heat. Add couscous, 1/4 teaspoon salt, and pepper to pan. Cover, remove from heat, and let stand 5 minutes. Fluff with a fork.

2. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil to pan; swirl to coat. Sprinkle shrimp with remaining 1/8 teaspoon salt. Add shrimp to pan, and sauté for 3 minutes or until done. Add shrimp to couscous mixture.

3. Combine remaining 2 tablespoons oil, tomatoes, onions, and olives in a large bowl; toss. Add tomato mixture to couscous mixture; toss to combine. Serve with yogurt.