Couscous is one of the easiest starches you can find. Couscous is basically a tiny pasta and takes on the flavor of whatever else is in the dish. Recipe serves 4.
What you’ll need:
- 1 1/2 cups water
- 1 1/3 cups uncooked couscous
- olive oil
- 1 1/2 pounds peeled and deveined shrimp
- 1 cup grape tomatoes, halved
- 1/2 cup thinly sliced green onions
- 1/3 cup pitted Kalamata olives, halved
- 1/4 cup Greek yogurt
What you’ll do:
- Bring 1 1/2 cups water to a boil in a large saucepan over medium-high heat.
- Add the couscous, 1/4 teaspoon salt and 1/2 teaspoon pepper to the pan.
- Cover, remove from heat, and let stand 5 minutes.
- Heat a large skillet over medium-high heat.
- Add one tablespoon of olive oil to the pan; swirl to coat.
- Sprinkle the shrimp with 1/8 teaspoon salt.
- Add the shrimp to the pan and saute for 3 minutes or until done.
- Fluff the couscous.
- Add the shrimp to the couscous.
- Combine 2 tablespoons of olive oil, tomatoes, onions and olives in a large bowl.
- Add the tomato mixture to the shrimp and couscous. Toss to combine.
- Serve each serving (2 cups) with 1 tablespoon of yogurt on top.
Recipe and image from Cooking Light.
So what are you waiting for…Get dinner on the table!